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Roasted Brussel Sprouts with Fig Balsamic Dressing

I think it is safe to say that roasted brussel sprouts are one of my favorite foods.  I don’t understand when people don’t like them!  With some salt, pepper and a bit of olive oil they come alive with flavor!  Roasting them for just 30 minutes makes them crispy on the outside and nice and soft on the inside.  I tossed these brussel sprouts with a nice fig balsamic dressing.  By reducing some fig jam and balsamic vinegar, a nice sweetness is brought out and adds the perfect balance to the salty brussel sprouts.

1. Chop off the ends.

2. Toss with olive oil, salt & pepper, and pour onto a baking sheet.

3. Roast in the oven for about 30 minutes.

4. While the brussel sprouts cook, prepare your dressing.

5. Pour dressing over brussel sprouts.





2 lbs. Brussel Sprouts

1 tablespoon olive oil

1 teaspoon salt

1 teaspoon pepper

¼ cup balsamic vinegar

1 tablespoon fig jam



Preheat oven to 400 degrees.  Chop ends off all brussel sprouts and place in a bowl.  Toss with olive oil, salt & pepper.  Pour onto a baking sheet and roast for 20-30 minutes or until browned and fragrant.  In a saucepan over medium-high heat, combine balsamic vinegar and fig jam.  Cook until it begins to bubble, then simmer for about 15 minutes, or until the back of a spoon can be coated.  Drizzle dressing on brussel sprouts and toss.  Serve warm.

*Note:  You might not need all of the dressing; drizzle to your preference.

Article from Kelsey McGinley from http://littlebitsof.com


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