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.

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