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Roasted Brussels Sprouts With Medjool Dates

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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

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