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