Balsamic Brussels Sprouts and Figs
40 minutes·Serves 4
Brussels sprouts have become the new French fry—crispy and verging on addictive when properly roasted. In this recipe, they’re cooked with balsamic vinegar, a touch of maple syrup, and dried figs. Capers deliver the salty punch. I like my sprouts on a bed of grains, sometimes doused with a little Mint Yogurt Sauce.
Ingredients
- 4 cups trimmed and halved Brussels sprouts
- 1 (15-ounce) can chickpeas, drained and rinsed
- 3 tablespoons olive oil
- 4 garlic cloves, minced
- 1 teaspoon salt
- 2 teaspoons maple syrup
- 3 tablespoons balsamic vinegar
- 2 tablespoons capers, drained
- 6 dried figs, stems removed and quartered
Instructions
- 1Cooked quinoa
- 2½ cup chopped roasted almonds
- 3Mint Yogurt Sauce (p. 146)
- 41. Preheat the oven to 425 degrees. Toss together the Brussels sprouts, chickpeas, olive oil, garlic, salt, and maple syrup on a sheet pan, and roast for 25 to 30 minutes, or until crispy. Let sit on a wire rack.
- 52. Add the balsamic vinegar, capers, and figs and toss until combined.
- 63. Serve as is, or on a cooked grain, like quinoa. Top with roasted almonds and the Mint Yogurt Sauce.
Easy Ingredient Swaps
↔Honey or brown sugar for the maple syrup—or just leave it out if you’d like something less sweet
↔½ cup shredded Parmesan cheese for the capers
↔½ cup dried cranberries for the figs
↔White or brown rice for the quinoa
↔A vinaigrette dressing for the Mint Yogurt Sauce
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