Roasted Brussel Sprouts With Balsamic Date Reduction

• Roasted Brussel Sprouts
• 2 pounds Brussel Sprouts, halved
• 1 cup Panchetta, small dice
• 8 sprigs Fresh Thyme, stems removed
• 1/2 cup Medjool Dates, pitted and diced
• 2 tablespoons EVOO
• 1 teaspoon kosher salt
• Balsamic Date Reduction
• 1/2 cup quality balsamic vinegar
• 1/2 cup port wine
• 1/2 cup Madjool dates, pitted and diced
• 1 tablespoon honey
• 4 sprigs fresh thyme
• 1 pinch Kosher Salt

1. Preheat oven to 400.
2. Layer large sheet pan with tin foil.
3. In a large bowl toss sprouts, dates, and thyme with extra virgin olive oil and salt until coated.
4. Pour sprout mixture onto sheet pan, and spread out in a single layer.
5. Place pan in oven, about 1/3 from the top.
6. Bake for 20 minutes.
7. Toss sprouts, and top with chopped pancetta.
8. Return to oven for 20 more minutes.
9. Toss sprouts again, increase heat to 420 and bake for an additional 5 minutes.
10. Toss sprouts one more time, and return to oven for a final 5 minutes.
11. Remove from oven, and drizzle with Reduction.
12. Combine all ingredients in a medium sauce pan.
13. Simmer on stove top (approximately 1 hour), checking and stirring often, until mixture has reduced by more than half, and has the consistency of syrup.
14. Drizzle reduction over sprout mixture, and serve.

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Taken from food52.com/recipes/68460-roasted-brussel-sprouts-with-balsamic-date-reduction (may not work)