Date and Balsamic Glazed Brussel Sprout
2 pounds fresh Brussels sprouts
1 tablespoon olive oil
2 teaspoons butter
3 cloves garlic, minced
1/3 cup balsamic vinegar
1/4 cup whole pitted dates, chopped
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1. Preheat oven to 425 degrees F. Line a 15x10x1-inch baking pan with foil. Trim stems and remove any wilted outer leaves from Brussels sprouts; wash. Halve Brussels sprouts; spread in a single layer in prepared baking pan. Drizzle oil over Brussels sprouts. Roast for 20 to 25 minutes or until crisp-tender, stirring once or twice.
2. Meanwhile, for sauce, in a large nonstick skillet melt butter over medium heat. Add garlic; cook for 30 seconds. Add balsamic vinegar, dates, salt, and pepper. Cook for 5 to 7 minutes or until sauce is thickened and reduced to about 1/4 cup.
3. Add roasted Brussels sprouts to the sauce in skillet; stir to coat.