Date-Glazed Brussels Sprouts by Angela Godshall

2 lbs halved Brussels sprouts
2 tablespoons sunflower oil
3 tablespoons date syrup
1 1/2 tablespoons rice vinegar
Kosher salt and freshly ground pepper
1/3 cup toasted, slivered almonds
10 medjool dates, pitted and cut into 1/4 inch pieces

Preheat oven to 400˚F. Toss Brussels sprouts in oil on a large sheet pan. Turn sprouts cut side down, and bake until browned and tender when pierced with a knife, about 30 minutes. Remove sheet pan from oven. Scatter chopped dates over sprouts, and drizzle date syrup over them, tossing to coat. Return to oven and bake until syrup is bubbling, 5–8 minutes. Remove from oven, sprinkle with vinegar, and mix well. Season to taste with salt and pepper. Transfer to a serving dish and serve immediately.