Roasted Brussels Sprouts with Lemon Thyme Dipping Sauce
Roasted Brussels Sprouts with Lemon Thyme Dipping Sauce
These flavorful Brussels sprouts make the perfect dinner party side dish.
- Total Time30 Minutes
- Yield
- DifficultyIntermediate

Submitted by
Ingredients
- 1½ pound 680 g Brussels sprouts, trimmed, halved
- 2 Tablespoons safflower oil, or grapeseed oil, optional
- ¾ Tablespoon ground black pepper
- 3 lemons, peeled
- ½ cup 120 ml water
- 9 90 g deglet noor dates, pitted, or ½ cup maple syrup
- 3 Tablespoons 45 ml extra virgin olive oil, optional
- 2 Tablespoons fresh thyme leaves, stemmed
Directions
-
- With a peeler or paring knife, remove the peel and white pith from the lemons, leaving just the flesh.
- Preheat your oven to 450°F. Toss the Brussels sprouts with safflower oil and season with salt and pepper. Place on a large, rimmed baking sheet lined with silicone or parchment paper. Add 1 tablespoon water to the pan and arrange Brussels sprouts cut side down. Cover tightly with foil and roast for 10 minutes. Remove foil and roast another 10 to 15 minutes, or until Brussels sprouts are heavily browned.
- While Brussels sprouts are roasting, place lemons, water, dates, olive oil, fresh thyme, and seasonings into the Vitamix container in the order listed and secure the lid.
- Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 45 seconds.
- Pour dipping sauce into a bowl and serve with the warm Brussels sprouts.
-
- With a peeler or paring knife, remove the peel and white pith from the lemons, leaving just the flesh.
- Preheat your oven to 450°F. Toss the Brussels sprouts with safflower oil and season with salt and pepper. Place on a large, rimmed baking sheet lined with silicone or parchment paper. Add 1 tablespoon water to the pan and arrange Brussels sprouts cut side down. Cover tightly with foil and roast for 10 minutes. Remove foil and roast another 10 to 15 minutes, or until Brussels sprouts are heavily browned.
- While Brussels sprouts are roasting, place lemons, water, dates, olive oil, fresh thyme, and seasonings into the Vitamix container in the order listed and secure the lid.
- Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 45 seconds.
- Pour dipping sauce into a bowl and serve with the warm Brussels sprouts.
-
- With a peeler or paring knife, remove the peel and white pith from the lemons, leaving just the flesh.
- Preheat your oven to 450°F. Toss the Brussels sprouts with safflower oil and season with salt and pepper. Place on a large, rimmed baking sheet lined with silicone or parchment paper. Add 1 tablespoon water to the pan and arrange Brussels sprouts cut side down. Cover tightly with foil and roast for 10 minutes. Remove foil and roast another 10 to 15 minutes, or until Brussels sprouts are heavily browned.
- While Brussels sprouts are roasting, place lemons, water, dates, olive oil, fresh thyme, and seasonings into the Vitamix container in the order listed and secure the lid.
- Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 45 seconds.
- Pour dipping sauce into a bowl and serve with the warm Brussels sprouts.
-
- With a peeler or paring knife, remove the peel and white pith from the lemons, leaving just the flesh.
- Preheat your oven to 450°F. Toss the Brussels sprouts with safflower oil and season with salt and pepper. Place on a large, rimmed baking sheet lined with silicone or parchment paper. Add 1 tablespoon water to the pan and arrange Brussels sprouts cut side down. Cover tightly with foil and roast for 10 minutes. Remove foil and roast another 10 to 15 minutes, or until Brussels sprouts are heavily browned.
- While Brussels sprouts are roasting, place lemons, water, dates, olive oil, fresh thyme, and seasonings into the Vitamix container in the order listed and secure the lid.
- Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 45 seconds.
- Pour dipping sauce into a bowl and serve with the warm Brussels sprouts.
-
- With a peeler or paring knife, remove the peel and white pith from the lemons, leaving just the flesh.
- Preheat your oven to 450°F. Toss the Brussels sprouts with safflower oil and season with salt and pepper. Place on a large, rimmed baking sheet lined with silicone or parchment paper. Add 1 tablespoon water to the pan and arrange Brussels sprouts cut side down. Cover tightly with foil and roast for 10 minutes. Remove foil and roast another 10 to 15 minutes, or until Brussels sprouts are heavily browned.
- While Brussels sprouts are roasting, place lemons, water, dates, olive oil, fresh thyme, and seasonings into the Vitamix container in the order listed and secure the lid.
- Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 45 seconds.
- Pour dipping sauce into a bowl and serve with the warm Brussels sprouts.
-
- With a peeler or paring knife, remove the peel and white pith from the lemon, leaving just the flesh.
- Preheat your oven to 450°F. Toss the Brussels sprouts with safflower oil and season with salt and pepper. Place on a large, rimmed baking sheet lined with silicone or parchment paper. Add 1 tablespoon water to the pan and arrange Brussels sprouts cut side down. Cover tightly with foil and roast for 10 minutes. Remove foil and roast another 10 to 15 minutes, or until Brussels sprouts are heavily browned.
- While Brussels sprouts are roasting, place lemon, water, dates, olive oil, fresh thyme, and seasonings into the Vitamix container in the order listed and secure the blade base.
- Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 30-45 seconds.
- Pour dipping sauce into a bowl and serve with the warm Brussels sprouts.
-
- With a peeler or paring knife, remove the peel and white pith from the lemon, leaving just the flesh.
- Preheat your oven to 450°F. Toss the Brussels sprouts with safflower oil and season with salt and pepper. Place on a large, rimmed baking sheet lined with silicone or parchment paper. Add 1 tablespoon water to the pan and arrange Brussels sprouts cut side down. Cover tightly with foil and roast for 10 minutes. Remove foil and roast another 10 to 15 minutes, or until Brussels sprouts are heavily browned.
- While Brussels sprouts are roasting, place lemon, water, dates, olive oil, fresh thyme, and seasonings into the Vitamix container in the order listed and secure the blade base.
- Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 30-45 seconds.
- Pour dipping sauce into a bowl and serve with the warm Brussels sprouts.
Refine Your Recipe
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Yield64 oz 1000 g 64 oz 1000 g 48 oz 750 g 20 oz 312.5 g 8 oz 125 g
Nutrition
1
serving (153 g)
Calories
200
Total Fat
12g
Total Carbohydrate
24g
Dietary Fiber
6g
Sugars
13g
Protein
5g
Sodium
35g
Saturated Fat
1.5g
Chef's Note
Any remaining dipping sauce can be used as a vinaigrette on a salad, or use it throughout the week with other vegetables, fish or meat.
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