When I was little, my mom got it into her head that my brother and I should expand our vegetable repertoire beyond our usual frozen peas and dinner salad.  Never being one to shy away from a self-proclaimed challenge, naturally she decided we'd go big and start with brussel sprouts. This being the early 80's, when the microwave was the preferred method of cooking, these were frozen, boxed, microwaveable brussel sprouts, in a "butter" sauce-- almost an exact replica of the giant box featured during the heimlich ride at disney’s california adventure. It shouldn't come as a shock that we could barely choke down the first bite, nor that when we looked at my mom, who couldn't muster up the strength to taste the shapeless mass on her plate, she dumped them all down the disposal and went for the bag of frozen peas.

It's not surprising that so many in my generation didn't like the brussel sprout since this was our only introduction to it. In fact, what's shocking is that 15 years later I dared to pick up a package of fresh brussel sprouts and turn them in to a thanksgiving side that we've enjoyed ever since. When it comes to brussel sprouts there is simply no comparison between fresh and frozen. And, for my children, the brussel sprout is one of their most oft requested vegetables, and thus one I am constantly experimenting with.

Here, the brussels are complimented perfectly by salty panchetta and sweet dates. Fresh thyme adds an earthy umami flavor to the dish, and the roasted sprouts hold their own against the tangy flavor of the balsamic reduction. You can taste both the roasted dates and their addition to the sauce, while still maintaining the sprout's integrity. Sweet, salty, tangy, earthy, crispy... what more can you ask for in a side dish.

Roasted Brussel Sprouts

Ingredients:

2 lbs of brussel sprouts, halved

1 cup panchetta, small dice

8 sprigs of fresh thyme, stems removed

1/2 cup medjool dates, pitted and diced

2 Tbsp evoo

1 teaspoon kosher salt

Directions:

Preheat oven to 400.

Layer large sheet pan with foil.

In a large bowl toss sprouts, dates, and thyme with evoo and salt until coated. Pour mixture onto sheep pan, spreading out into a single layer. Place pan in the oven, about 1/3 of the way from the top.

Bake for 20 minutes.

Toss sprouts, and top with pancetta. Return to oven for an additional 20 minutes.

Toss sprouts again, increase heat to 420 and bake for an additional 5 minutes.

Repeat.

Remove sprouts from oven, and drizzle reduction over the top.

Balsamic Date Reduction

Ingredients:

1/2 cup quality balsamic vinegar

1/2 cup port wine

1/2 cup madjool dates, pitted and diced

1 Tbsp honey

4 sprigs of fresh thyme

1 large pinch of kosher salt

Directions:

Combine all ingredients in a medium sauce pan.

Cook on low, until mixture has reduced, by more than half and has the consistency of syrup. Checking and stirring it often. About an hour.

Drizzle reduction over brussel sprouts and serve.