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With bitterness from the Brussels sprouts’ char, sweetness from chopped dates and mild spiciness and tanginess from pickled peppers, this side dish packs a lot of flavor in every forkful. Chopped parsley adds fresh, grassy notes that keeps things in balance. This is a particularly good match for pork or lamb.
Servings
pound small to medium Brussels sprouts, trimmed and halved
tablespoon neutral oil
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