My affection for brussels sprouts is rich and deep. While simple roasted sprouts are probably my preferred preparation I’m always game to try a new take on the wee little cabbages. This recipe is inspired by a dish served at my company’s holiday dinner. After helping myself casually to two (and by that I mean more than one, definitely two and possibly three four – but who was counting) I was taken by the way the flavors melt into each other but not before each ingredient’s signature flavor – bacon:umami, sprouts:bitter and dates:sweet – all make themselves known. It was satiating in every sense of the word. Continue Reading →