Start by prepping all of your ingredients. Clean your brussels sprouts and then cut them in half lengthwise and place onto a lined sheet pan. Cut your apple into small cubes and place onto one side of another lined sheet pan, leaving space for the slivered almonds on the other side.

Add the oil and salt to the brussels sprouts and mix to coat. Spread the brussels sprouts evenly along the sheet pan and roast at 425 degrees Fahrenheit for around 25 minutes. Be sure to keep an eye on these, as the leaves may start to burn.

Add a drop of oil and a pinch of salt to the apples and mix to coat. Spread the apples evenly along one side of the sheet pan, spreading the slivered almonds evenly along the other side of the sheet pan. Allow the apples to cook for around 25 minutes at 425 degrees Fahrenheit. For the almonds (or sunflower seeds), let them toast for only about five minutes before removing them from the oven. They should only get a little browned.

While the rest of the dish is cooking, prepare the dates. Remove the pits from the dates, breaking the date into two halves and cutting each half lengthwise down the middle. Cut each half widthwise to get small date bits. The dates will naturally clump together but once you add them to the final dish they will disperse.

Once the rest of the ingredients are done cooking, it’s time for assembling. Just add your brussels sprouts, apples, and dates to a serving bowl and mix well. Top with the slivered almonds and serve. This dish can be served room temperature or warmed up.