Because they are in season late in the year, Brussels sprouts grace many holiday tables, especially in Great Britain, where they have a ubiquitous presence at Christmas dinners.
In a food processor, blend dates and water until creamy. Set aside.
In a saucepan over medium-high heat sauté the Brussels sprouts cut side down, along with the onions, miso, cranberries, and 1/2 cup broth or water for about 10 minutes or until lightly brown. Cover. Stir often and add an extra cup of water as needed to prevent the ingredients from burning. Turn the sprouts over and allow them to caramelize around the edges as well.
Add the remaining broth or water, shoyu, ground pepper, and date paste. Stir and combine well. Serve and garnish nuts with herbs.
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