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Roasted Green Beans and Brussel Sprouts with Dates and Balsamic Vinegar on a baking sheet on a wooden table
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4.96 from 22 votes

Roasted Green Beans and Brussel Sprouts with Dates and Balsamic Vinegar

An easy, one-pan side dish that's Paleo, Whole30 and vegan.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Side Dish
Cuisine: American
Servings: 4 people
Calories: 276kcal
Author: Don Baiocchi

Ingredients

  • 1 lb. Brussel sprouts
  • 4 tablespoons avocado or olive oil, divided
  • 3 tablespoons balsamic vinegar
  • 1 teaspoon fine sea salt, divided
  • 12 oz. green beans
  • ½ cup dates
  • freshly ground black pepper, to taste

Instructions

  • Heat your oven to 425 degrees.
  • To prep your sprouts, trim off the little root end and slice them in half through the root, discarding any dirty outer leaves but keeping any other leaves that fall off (they'll get crispy in the oven!).
  • On a large baking sheet, toss the sprouts and leaves with 2 tbsp. avocado oil, 1 tbsp. vinegar and 1/2 tsp. salt. Turn most or all of them cut side down so they really caramelize. Roast for 10 minutes.
  • Meanwhile, chop the dates crosswise into halves or thirds. Trim the ends of the green beans if necessary.
  • Take the sprouts out of the oven, scoot them to one side of the sheet with a spatula and add the beans to the empty half of the pan. Toss the beans with 2 tbsp. avocado oil, 1 tbsp. balsamic vinegar and 1/2 tsp. salt. (Careful, the pan is hot! You could do this separately in a bowl and then add it to the pan, but I'm lazy and don't want one more thing to wash).
  • Sprinkle the dates around the veggies, trying to make sure they are touching the pan so they caramelize a bit in the oven. Put the sheet back in the oven for another 10-15 minutes, depending on how big your sprouts are.
  • Add the veggies to a serving bowl or platter and toss them with the final tablespoons of balsamic vinegar and freshly ground black pepper. Taste and season with more salt, if necessary. Serve immediately.

Notes

You can double the recipe, using two baking sheets. If you double the ingredients but only use one pan, everything will steam instead of roast and you won't get that delicious caramelized flavor and texture.
It's best to eat these right away as the more they sit around, the softer the beans get. If you're okay with that, you can make them a day in advance and warm in a low oven (don't add your optional fancy toppings above until you're ready to serve). I wouldn't make them any farther in advance than that as the salt will draw out too much moisture and everything will get really soggy.

Nutrition

Calories: 276kcal | Carbohydrates: 35g | Protein: 6g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 511mg | Potassium: 741mg | Fiber: 8g | Sugar: 19g | Vitamin A: 1444IU | Vitamin C: 107mg | Calcium: 87mg | Iron: 3mg