This post is a paid post with California Figs. All thoughts and opinions are my own.
With holiday celebrations fast approaching, it’s always good to have delicious sides in your pocket. These Brussels Sprouts are a riff on my favorite maple-hazelnut Brussels. In this recipe, I use a fig compote (made with the help of California Dried Figs) and toasted pecans.
I’m excited to team up with California Figs because figs are one commodity I didn’t grow up with in the Midwest. Since moving to California, however, I’ve fallen for this beautiful fruit. There’s nothing quite like fig season!
We also eat a lot of dried fruit and figs are a big part of that. California supplies 100% of the dried figs grown in the United States. One of the reasons I’m excited about this recipe: it showcases how wonderful dried figs are as a nice sweet boost!
California Figs just released a cookbook full of recipe inspiration for dried and fresh figs. There’s so many inventive ways to use figs that you’ll be cooking with them year round. You can purchase the book here.
Note about figs/being vegan
One note since I do a lot of information on vegan items. I’ve heard for years that figs are not vegan because each fig must be pollinated by a wasp that dies in the fruit. In California, 99% are self-pollinating (with the final variety being switched over).
Brussels Sprout Alternatives
I really love the earthy Brussels with the sweetness of the figs. However, roasted carrots, cabbage, or even sweet potatoes would work. If you go the sweet potato route, I’d recommend adding a pinch of crushed red pepper to help balance the sweet from the figs and sweet potatoes.
Make it vegan
It’s easy to keep this vegan, swap out the honey for maple syrup.
Roasted Brussels Sprouts with California Fig Compote and Walnuts
- Prep Time: 15
- Cook Time: 45
- Total Time: 1 hour
- Yield: 4 to 6 servings 1x
- Category: side dish
- Method: oven
¼ cup honey
2 tablespoons apple cider vinegar
1 cup water
½ teaspoon lemon zest
2 teaspoons lemon juice
½ cup dried figs
1 pounds Brussels sprouts
1 tablespoon olive oil
¼ teaspoon sea salt
¼ cup toasted pecans
- In a small pot, combine the honey, apple cider vinegar, water, lemon zest, and lemon juice. Simmer until the honey is dissolved. Remove the stem from the figs and cut the figs into pieces roughly the size of the end of your pinky.
- Add the figs to the pot. Bring the mixture to a boil, reduce to a simmer, and cook for about 40 to 45 minutes until the figs are soft and the liquid has reduced to about ⅓ cup.
- While the mixture is cooking, preheat oven to 425˚F. Trim and cut the Brussels sprouts in half. Place on a sheet tray and toss with olive oil and salt. Roast until browning and tender; 20 to 25 minutes.
- When both are done, drizzle the fig mixture over the Brussels and toss until well coated. Sprinkle with the toasted pecans and serve
Recipe adapted from the Fig Compote recipe in the California Figs Cookbook