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Roasted Brussels Sprouts with Dates and Balsamic Vinegar


10 minutes prep time plus about 30 mins cook time. Try this basic recipe then innovate with added honey, for example.


Brussels Sprouts


Garlic cloves

Balsamic vinegar

Olive Oil


Reduce a cup of balsamic vinegar over medium low heat to about half a cup. Vinegar should begin to be syrupy. Refrigerate if you are cooking ahead.

By all means start by turning on the oven to 350 and start the balsamic reduction.

At the same time trim and cut in half the sprouts, toss in a bowl with half a cup of olive oil.

Smash a few cloves of garlic into splinters, sauté, add to sprouts

Cut a handful of dates into slivers. Or figs. Or dried plums...


You won’t need to coat the baking tray, roast brussels and garlic for about 30 mins at 350, or for crispy, start at 400 for 10 minutes, and then cook 30 mins at 350.

Combine cooked sprouts, garlic, dates and as much of the balsamic as you like, serve hot or cold.