Preheat oven to 400°F.
Pineapple Glazed Brussels Sprouts with Chorizo and Dates
Cut brussels sprouts into quarters. Line rimmed baking sheet with aluminum foil. Toss together brussels sprouts and oil until coated. Sprinkle generously with salt and pepper. Bake 15 to 20 minutes, until lightly browned.
4 ounces Spanish chorizo, diced
1/2 cup Dole Chopped dates
After brussels sprouts have baked 15 to 20 minutes, pour pineapple juice mixture over brussels sprouts; toss well to combine. Bake an additional 5 minutes. Add chorizo and dates; bake 5 more minutes. Season with salt and pepper, to taste.
1/3 cup chopped toasted hazelnuts
Transfer mixture to 4 bowls. Sprinkle with hazelnuts.
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