Preheat oven to 450 degrees F (230 degrees C).
Wash and drain
Brussels Sprouts (10 cups)
, trim off the bottom stems.
Place sprouts on a baking sheet and drizzle with the
Olive Oil (2 Tbsp)
and a pinch or two of
Kosher Salt (to taste)
. Mix them all together so they are evenly coated and bake for 15 minutes.
Remove the sheet pan from the oven and shake so the sprouts move around a bit, and place back into the oven for 5-10 minutes until they are beginning to get very dark.
Reduce the heat to 350 degrees F (180 degrees C) and continue to cook for another 10-15 minutes, until the sprouts are fork-tender and have a creamy, soft center. (Mushy in a good way.)
While the brussels sprouts roast, chop the
Medjool Dates (2/3 cup)
into ¼-inch pieces. You want them to be about the size of plump raisins.
Unsalted Butter (3 Tbsp)
in a small skillet over medium heat. When it begins to foam, add the dates and
Pistachios (1/3 cup)
. Cook for 3-4 minutes until the pistachios are browned and toasted and your whole kitchen smells like date butter!
With a spider or a slotted spoon, remove the dates and pistachios to drain on a paper towel. Reserve the butter in the skillet and set aside. Do not discard the butter! We are using it in the sauce!
Once cool, transfer the pistachio/date mixture to a bowl, add a pinch of
Kosher Salt (1 pinch)
, and stir to combine.
After the topping is ready, whisk together the
Honey (2 1/2 Tbsp)
Lime Juice (2 Tbsp)
Water (1 Tbsp)
and set aside.
Just before the brussels sprouts come out of the oven, heat the leftover butter in the skillet over medium heat. Add the honey-lime mixture to the skillet and bring to a simmer. Allow it to reduce slightly.
As soon as the sprouts come out of the oven, pour the honey-lime glaze over them and mix together so all of the sprouts are coated.
Transfer the roasted sprouts to a serving dish and top with the pistachio/date mixture and serve.