Ingredients

3/4 cup raw pumpkin seeds (pepitas)

Kosher salt

Ice

3 pounds brussels sprouts, quartered

1/3 cup extra-virgin olive oil

4 tablespoons fresh lemon juice

4 tablespoons red wine vinegar

3 small shallots, thinly sliced

1 tablespoon Dijon mustard

Freshly ground pepper

7 Medjool dates, finely chopped

Preparation

  1. In a skillet, toast the pumpkin seeds over moderate heat, stirring, until golden, 5 minutes, and then toss with olive oil. Transfer to a plate; season with salt.
  2. Fill a large bowl with ice water. In a large saucepan of salted boiling water, blanche half of the brussels sprouts until bright green and crisp-tender, about 3-4 minutes. Using a slotted spoon, transfer the brussels sprouts to the ice water bath to cool. Repeat with the remaining brussels sprouts. Drain well and pat dry, place in a baking dish.
  3. In a large bowl, whisk the olive oil with the lemon juice, vinegar, shallots and mustard. Add to the brussels sprouts, season with salt and pepper and toss to coat.
  4. Bake at 400 for about 25-30 min, stirring once in between.
  5. Stir in the pumpkin seeds and dates and serve.