Photo by Alex Lau, food styling by Susie Theodorou, prop styling by Kalen Kaminski
These roasted whole brussels sprouts get so crispy on the outside you’ll worry they’re burnt (they’re not!). Inside though, they’re perfectly, deliciously mushy—which, according to us, isn’t a bad thing. Of course, it gets even better when you coat them in a date molasses–brown butter glaze. Typically made from dates and nothing else, date molasses has a thick consistency and brings a deep, fruity sweetness and a bit of tartness. The Test Kitchen likes Al Wadi Al Akhdar brand or Just Date Syrup. See all of the Absolutely, Positively Perfect Thanksgiving recipes here.