Roasted Brussels With Balsamic Date Drizzle
1 lb brussel sprouts, washed and halved
1 Tablespoon grated horseradish
2 Tablespoons olive oil
1 large clove garlic, grated
1 teaspoons salt
1/2 teaspoon ground black pepper
1 Tablespoon Lime juice
1/4 cup Date Lady date syrup
2 Tablespoons balsamic vinegar
1/2 cup roasted almonds, chopped
Preheat the oven to 450 degrees fahrenheit.
In a medium bowl mix horseradish, olive oil, grated garlic, salt, pepper, and lime juice together. Toss in brussel sprouts to coat thoroughly.
Place brussel sprouts on one or two baking sheets, keeping them in a thin layer so they are not packed against each other. Roast until softened and the outer leaves have developed a nice crispy brown color, 15- 20 minutes. Stir occasionally to cook evenly.
Meanwhile, in a small pot on high heat, reduce the Date Lady date syrup and balsamic vinegar for around 5 minutes. Reduce to the thickness and consistency of the date syrup before the balsamic was added to it.
Plate brussels and drizzle with date balsamic, Top with the chopped almonds and sprinkle with some coarse salt and serve.