Figged and Maple Brussels Sprouts

by zesty on November 16, 2011 · 26 comments

US Thanksgiving is quickly approaching and you know I have been harping on brussel sprout side dishes that will make your mouth water.  Most recently I posted about the roasted plum and brussels and a couple of years back we had this classic!  One of my all time favs.  Roll out the cutting board for this one…. and try it next week.

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Have you ever had figs, maple and Brussels sprouts in the same dish?  If you remember from past thanksgiving summary, I gave you a heads up on some amazing vegetable creations.  I do not cook Brussels sprouts that often, however this dish was one of my favorites with Saturday’s turkey dinner.  The roasting flavor of the Brussels sprouts paired with the sweetness of the figs and maple was a great combination.

brussels

As far as simplicity goes, this dish is very easy to make yet packs that powerful aroma when serving.  You could serve this as a side dish for almost anything – fish, chicken, pork, beef – you name it.  It could also be served as the star of the show if you so desired.

Ingredients

  • 2 Cups Brussels Sprouts ( halved )
  • 2 Figs ( Dried and chopped finely )
  • 1 Tbsp. Olive Oil
  • 1/2 Cup Chicken Stock
  • 1/4 Cup Pure Maple Syrup
  • Salt and Pepper

Method

  1. Preheat oven to 400 Degrees F.
  2. In a bowl, add halved Brussels sprouts and coat with olive oil and salt and pepper.
  3. Line cookie sheet with parchment paper and spread Brussels sprouts out evenly to prepare for roasting.
  4. brussels

  5. Roast for 20-30 minutes until done.
  6. brussels

  7. In a small sauce pan, add chicken stock and figs and bring to a gentle boil.  Then turn to simmer and let reduce.  Add maple syrup and continue to let it reduce for 10-15 minutes.
  8. brussels

  9. Once the Brussels sprouts are fully roasted, remove the pan from the oven and pour the maple fig mixture on top.  Toss to coat evenly and place back in the oven until ready to serve.
  10. brussels

    brussels

  11. ENJOY!

Zesty Tip: When making chicken stock from scratch – be sure to make it in large quantities and freeze it when you can.  You can store it in freezer bags, ice cube trays or even containers for a quick fix when you are in a pinch.  As for health benefits – it allows you to control the sodium content and customize it to your liking.

I hope you enjoy this recipe and try it if you enjoy Brussels sprouts.  Even Mrs. Zesty who had never tried a sprout in her life – attempted these and was pleasantly surprised.  Contact me through the comments and let me know what you think of this recipe.

Have an awesome Wednesday and stay tuned for Friday fun day with a movember update..

Take care

zesty

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