Balsamic Brussels Sprouts and Figs
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.
Prep to table: 40 minutes | Serves: 4
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
Cooked quinoa
½ cup chopped roasted almonds
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.
Add the balsamic vinegar, capers, and figs and toss until combined.
Serve as is, or on a cooked grain, like quinoa. Top with roasted almonds.
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
Betsy Freeman is the author and illustrator of The One & Done Cookbook, on sale now.