Step 1

Preheat the oven to 450 degrees F (232 C) and set out a large baking sheet.

Step 2

Add trimmed and halved Brussels sprouts (make sure to dry them off if they’re wet) to the bare baking sheet with avocado oil and toss to coat. Then add salt and toss again to evenly distribute. Arrange sprouts in a single layer cut side down. You want a little space between the sprouts to encourage crispiness — use more baking sheets as needed.

Step 3

Roast for 13-18 minutes (depending on the size of your sprouts), until they’re fork tender with crispy brown edges.

Step 4

While the sprouts are roasting, toast the almonds. Heat a small-medium skillet over medium heat. Add the almonds and toast for 4-5 minutes, stirring frequently, until lightly browned. Watch closely and be careful not to burn. Then remove from the pan and set aside.

Step 5

When the Brussels sprouts are done roasting, transfer them to a mixing bowl and toss with honey and olive oil (optional) to coat. Then add the toasted almonds, dukkah, and chopped dates (break up any that are clumped together) and stir to combine.

Step 6

Taste and adjust as needed, adding more dukkah for saltiness and smokiness, salt to taste, or honey or dates for sweetness.

Step 7

Best served warm and fresh. Leftovers will keep in a sealed container in the refrigerator for 2-3 days. Reheat with a little oil in a skillet until warmed. Not freezer friendly.