To get you in the mood, we dressed our roasted Brussels sprouts with Gruyere cheese, pumpkin seeds and dates. Sweet, cheesy, caramelized deliciousness.Start to finish: 1 hour (20 minutes active)
2 pounds Brussels sprouts, trimmed and halved
1 tablespoon olive oil
Salt and ground black pepper
1 cup shredded Gruyere cheese
1/4 cup pumpkin seeds (also called pepitas), toasted
1/2 cup chopped dates
Heat oven to 400 F.
Spread Brussels sprouts on a rimmed baking sheet. Drizzle with olive oil and toss to coat. Season with salt and pepper.
Roast for 30 to 40 minutes, or until tender and well browned. Sprinkle with shredded cheese and return to oven for 10 minutes. Transfer to a serving dish and sprinkle with pumpkin seeds and dates.
Nutrition information per serving: 250 calories; 110 calories from fat (44 percent of total calories); 13 g fat (4.5 g saturated; 0 g trans fats); 20 mg cholesterol; 26 g carbohydrate; 7 g fiber; 13 g sugar; 14 g protein; 260 mg sodium.