A friend of mine suggested combining and roasting Brussels sprouts and dates with a little olive oil and salt. The dates become very caramelized and are extremely harmonious with the sprouts in taste and texture. An odd combination with an excellent result.
I washed the Brussels sprouts, cut off the ends and sliced each in half. The dates I pitted and chopped. I tossed all in a little organic olive oil and salt. I roasted them on a foil covered baking sheet, in a 400 degree oven for about 20 minutes, stirring once during the roasting.
They were uniquely delectable (yummy) and made for a gorgeous side dish. The next day, I added the leftovers to some rice pasta with homemade organic tomatoes and beef and a bit of cottage cheese.