Prepare the sprouts by cutting off the bottom and removing the outside edge and any dry leaves, and slice them lengthwise.

Heat the olive oil in a large, heavy-bottomed skillet over medium-high heat and place the Brussels sprouts in a single layer, cut side down. Fry for about 3-4 minutes, just until a golden color appears.

Season the Brussels sprouts with salt, paprika, nutmeg, paprika, and fresh cracked pepper.

Add the cream and dates and bring to a boil over medium-high heat.

Lower heat, cover, and simmer, stirring once or twice to redistribute sprouts, until knife tip inserted in center of sprout is almost soft, 5-6 minutes. Don’t overcook the sprouts. The cream will reduce.

Season with a sprinkle of nutmeg, fresh chopped thyme,  and more cracked pepper to taste.

Use a slotted spoon and serve!