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Serves 8.
Made for Xmas 2010. My mom, who didn't like brussels sprouts before this date, recently asked me for the recipe. She loved it!
2 pounds Brussels sprouts, trimmed and halved
4 tablespoons olive oil
1 teaspoon ground thyme
1/2 teaspoon salt
1/4 teaspoon pepper
12 large, soft Medjool dates, pitted and diced
1/2 cup freshly grated Parmigiano-Reggiano
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1st Keep
 Patrice_Sartor
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