Brussels sprouts are roasted until just tender then simmered with dates in a reduced garlic/balsamic vinegar sauce.
Drizzle oil over Brussels sprouts.
Roast for 20 to 25 minutes or until crisp-tender, stirring once or twice.
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.
Add roasted Brussels sprouts to the sauce in skillet; stir to coat.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
