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
Recipe adapted from the Fig Compote recipe in the California Figs Cookbook
Find it online: https://naturallyella.com/roasted-brussels-sprouts/