Yield: 24 servings

6 lb. Brussels sprouts, washed, stems cut off, outer leaves removed, cut in half
¾ cup olive oil
6 Tbsp. harissa paste
1½ Tbsp. sea salt
1 Tbsp. pepper
3 cups diced dried plums
2 cups chopped walnuts
¾ cup dried plum puree (recipe follows)
2 Tbsp. balsamic vinegar
1 Tbsp. honey

Dried Plum Puree:
1 1/3 cups dried plums
6 Tbsp. hot water

Preheat oven to 425°F and line a baking sheet with foil. Combine Brussels sprouts, olive oil, harissa paste, salt and pepper. Mix until well combined. Transfer to a baking sheet and roast for 10 minutes. Flip Brussels sprouts to ensure even cooking; roast for 10 minutes more. Remove from heat and stir in dried plums, walnuts, dried plum puree, balsamic vinegar and honey.

For dried plum puree: Blend in a blender or food processor until pureed. Keep in the refrigerator for up to one month.