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Preheat oven to 425°F. Trim stems and remove any wilted outer leaves from Brussels sprouts; wash. Halve Brussels sprouts; spread in a single layer in a 15-by-10-inch baking pan. Drizzle oil over Brussels sprouts. Roast for 20 to 25 minutes or until crisp-tender, stirring once or twice.
Meanwhile, for sauce, in a large nonstick skillet, melt butter over medium heat. Add garlic; cook for 30 seconds. Add vinegar, dates, salt and pepper. Cook for 5 to 7 minutes or until sauce is thickened and reduced to about 1/4 cup.
Add roasted Brussels sprouts to the sauce in the pan; stir to coat.