Nutrition per serving may change if servings are adjusted.
2 pounds fresh Brussels sprouts
1 tablespoon olive oil
2 teaspoons butter
3 cloves garlic, minced
⅓ cup balsamic vinegar
¼ cup whole pitted dates, chopped
¼ teaspoon salt
⅛ teaspoon ground black pepper
Preheat oven to 425°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.
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 ¼ cup.
Add roasted Brussels sprouts to the sauce in skillet; stir to coat.
99 calories;3 g fat(1 g sat); 5 g fiber; 17 g carbohydrates; 4 g protein; 70 mcg folate; 3 mg cholesterol; 8 g sugars; 0 g added sugars; 885 IU vitamin A; 97 mg vitamin C; 55 mg calcium; 2 mg iron; 112 mg sodium; 495 mg potassium