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.