This recipe makes brussel sprouts that have rich flavor and finishes them with a spicy and creamy harissa aioli that is a hit in our household and will be in yours.
- Preheat oven to 425F
- In a medium bowl combine brussel sprouts, olive oil, lemon juice and harissa seasoning
- Place brussel sprouts on a greased foil lined baking sheet
- Roast brussel sprouts for about 20 minutes or until they are caramelized and tender.
- Return brussel sprouts to the medium bowl you used earlier and add chopped dates, salt and pepper. Stir to combine. Mix in the aioli and serve immediately. Alternatively you can serve the aioli on the side.
If you can’t find pomegranate molasses, balsamic vinegar is a great substitute
- Prep Time: 10 minutes
- Cook Time: 20
- Category: Side Dish
- Serving Size: 4