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Ingredients
- 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
- Total Fat 8.9g
- Saturated Fat 2.1g
- Sugars 10.4g
- 1 1/2 pounds broccoli florets
- 2 tablespoons olive oil
- 6 ounces blue cheese, crumbled
- 2/3 cup fresh mint leaves, coarsely chopped (optional)
- Total Fat 9.9g
- Saturated Fat 4.5g
- Sugars 3.1g
View Full Recipe at This Mama Cooks!
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