Roasted Kale and Brussels Sprouts with Dates and Pecans - edible Southeastern Massachusetts

Ingredients

• 1 pound Brussels sprouts, sliced
• 6 tablespoons extra-virgin olive oil
• sea salt and freshly ground black pepper
• 1 bunch kale, chopped into 1-inch pieces
• 1 tablespoon Dijon or walnut mustard
• 1 tablespoon red wine vinegar
• 16 pitted dates, roughly chopped
• 1 cup pecans, dry roasted for 2 minutes
• 3 tablespoons chives, finely chopped