I am absolutely one of those really strange people who love Brussels sprouts. Maybe not so strange. Four out of 5 of my family diners this evening love them too.
And the figs, oh the figs, how you torture me with your deliciousness.
I haven’t had a fresh fig in over a year. I found them today at a local store for a price I could handle and I bought 12. I know, excessive. The thought crossed my mind to go back tomorrow, get more, and make fig preserves, but I have so much jam, that would be silly. But, geez, it’s so good. I’m on the fence about going back.
I love a dish like this. It’s no fuss. The Brussels sprouts do their thing and when they’re done, the rest of the dish is basically done. I love adding nuts to vegetable sides. Not only does it add a little crunch, but a huge punch of nutrition. Walnuts, especially, add protein and omega-3 fatty acids.
The hardest part of this dish is the balsamic reduction. Which isn’t hard, it’s just intimidating to some people. It requires 2 steps. 1. Pour vinegar into pot 2. Boil until it reduces by half. It’s really that simple. It will become thick and syrupy, with a slightly tangy and sweet flavor all at once.
If you can find some fresh figs, I urge you to try this. It would probably be really great with some ripe plums as well.
If you think you don’t like Brussels sprouts, try them again. Don’t boil them, roast them. The flavor is completely different. I have a feeling you’ll change your mind.
There are very few nights that I wish for leftovers. Tonight was one of them. Unfortunately, this was too good to leave any for tomorrow.
- 2 Tablespoons extra virgin olive oil
- 1 pound Brussels sprouts, cleaned and trimmed – cut in half if too big
- 4 large fresh figs, cut into 6 pieces each
- 1/2 teaspoon salt
- 1/2 cup chopped walnuts
- 1/2 cup balsamic vinegar
- In a large skillet or cast iron skillet, heat olive oil over medium heat
- Trim and rinse Brussels sprouts and add to pan
- Allow to saute over medium heat for 10-15 minutes or until starting to brown
- Add salt if desired
- Turn heat to low or off and add figs and walnuts, allow to heat through
- Drizzle balsamic reduction over the sprouts, figs, and walnuts
- In a separate small saucepan, add vinegar and simmer over medium heat, turning lower if needed
- Do not allow vinegar to boil over and allow to simmer for 10-15 minutes or until it has reduced by half