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So, how many of you are brussels sprouts lovers? I, for one, wasn’t always into eating these little mini cabbages. As I grew older and my taste began to mature, I found myself eating them more in salads and sautéed dishes. The only problem is…they give me the cruciferous curse. Yes, they contain cancer-fighting properties and are considered one of the “super foods” HOWEVER, they DO become the “butt” of jokes to some…if you know what I mean. As good as these Balsamic Brussels Sprouts with Figs are, I don’t EVEN care! Gotta just take one for the team sometimes, folks! They are green leafy goodness that will benefit you health-wise and just may become one of your favorite vegetables to enjoy!
For the brussels sprouts, you want to slice ends off and then quarter them into smaller pieces. It’s okay to have a few leaves fall off. Leave them whole and add them into the tossing along with olive oil, salt, and pepper. When roasting, those leaves will be the good bits that will char and add a smoky flavor to the dish.
After they have roasted in the oven for about 15-20 minutes, they will come out looking like this. The next step to cooking these little gems is to transfer them to a heated skillet with a bit of olive oil. This will take the cooking process to a different level that will add more color and char to the cut pieces.
What are you waiting for?
So, give these gorgeous brussels sprouts a try this holiday season! It can be a busy and frantic time getting that elaborate meal on the table. It helps to have simple recipes such as this one because everyone wants ease in the kitchen, right? I’m pretty damn sure you will love them! For a smashing first course, you might try this recipe for Butternut Squash Garam Masala Soup 🙂
Balsamic Brussels Sprouts With Figs
- Total Time: 25 minutes
- Yield: 4 1x
Ingredients
1 lb brussels sprouts (10–12 count), ends removed, sliced into quarters
1 tbsp olive oil
5–6 dried figs, sliced
1/4 cup walnut pieces
1/4 cup vegetable broth
1 tbsp vegan butter
balsamic glaze for drizzle
Instructions
Preheat oven to 375 degrees
Wash and prep brussels sprouts. Place cut sprouts (along with any loose whole leaves) onto a baking sheet lined with parchment paper. Drizzle with a little olive oil and season with salt and pepper. Toss with your hands to coat and then place brussels sprouts into oven to roast for 15 minutes. The loose leaves will begin to char…that’s what you want. Remove from oven and set aside.
Heat a medium skillet over medium-high heat. Add about a tsp of olive oil to pan then add brussels sprouts. Sauté for a few minutes then add sliced dried figs, vegetable broth, and walnuts. Once the broth has evaporated, add butter and sauté until brussels sprouts begin to char on one side. Drizzle with balsamic, stir and transfer to serving dish. Extra balsamic and walnuts can be added to dish for presentation.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: side dish
- Method: roast
