Fig Balsamic Brussels Sprouts
Tangy, sweet and salty, these caramelized and soft little brassicas are delectable! A great seasonal staple recipe, serve this up as a side around the holidays and all winter long. Serves 3-4.
- 1lb Brussels Sprouts
- 2 Tbsp House Blend or Olio Santo EVOO
- 3 Tbsp Fig Balsamic, divided (or 2 Tbsp Dark Balsamic and 1 Tbsp aged La Resdora Balsamic)
- 3/4 tsp Kosher salt
- Maldon Sea Salt Flakes for finishing
Preheat oven to 375F. Slice the bottom off each spout and then slice each in half, top to bottom. Discard bottoms and any yellowed/damaged leaves, and transfer the rest, including loose green leaves to a large bowl. The extra leaves will crisp up into little Brussels chips!
Toss first with 2 Tbsp balsamic and kosher salt, then add the olive oil and toss again to evenly coat. Transfer to a rimmed baking sheet and arrange so that all of the Brussels sprouts are cut side down - this will help them trap steam and soften inside, while also caramelizing.
Roast for 35-45 minutes. Remove when soft and starting to crisp. Before serving, drizzle with the remaining 1 Tbsp balsamic and season to taste with Maldon sea salt flakes.
- "Salt & Vinegar Brussels": sub Apple Cider Vinegar for balsamic for a more zippy and bright dish.
- Sub White Balsamic Vinegar to keep the dish lighter in color.
- For a mouth-watering plating, drizzle with a thicker La Resdora aged balsamic or balsamic reduction.