This recipe utilises Ras el Hanout and is taken from Deliciously Ella in the Daily Telegraph food & drink section.
Preheat the oven to 200C/fan 180C/400F/Gas 6.
Place the sprouts on a baking sheet and sprinkle or pour over the rest of the ingredients. Jumble everything together with your hands so that the sprouts are well coated and the dates are evenly distributed.
Place in the oven and roast for 20 minutes, giving the tray a shake about halfway through. They should be slightly browned and gorgeously sticky when done.