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Date & Balsamic-Glazed Brussels Sprouts
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| 2 lbs. | fresh Brussels Sprouts |
| 1 TBSP | olive oil |
| 2 tsp | butter |
| 3 cloves | minced garlic |
| 1/3 cup | balsamic vinegar |
| 1/4 cup | pitted dates, chopped |
Preheat oven to 425 degrees F. Trim & wash the Brussels Sprouts. Halve them & spread on a single layer on a baking sheet. Drizzle olive oil over Brussels Sprouts & roast for 20 minutes, stirring twice.
Meanwhile, melt butter over medium heat in a large skillet. Add garlic & cook for 30 seconds. Add vinegar, dates, 1/4 tsp salt & 1/8 tsp black pepper. Cook 5 minutes until sauce is thickened. Add roasted Brussels Sprouts to the sauce, & stir to coat.
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