By Kendra Nordin, Kitchen Report
This recipe easily doubles. Take care not to overwhelm the sprouts with too much of the sauce.
Serves 6 to 8
1 lb. (4 cups) Brussles sprouts, trimmed, halved or quartered
1 tablespoon olive oil
Salt and pepper, to taste
1/2 cup chopped walnuts
1/2 cup dried figs, diced
1/2 cup vegetable broth
1/4 cup maple syrup
1/4 cup freshly grated Parmesan cheese
Preheat oven to 400 degrees F. Line a baking pan with parchment paper.
Toss halved Brussels sprouts with olive oil, salt, pepper, and walnuts. Spread into baking pan and roast for about 20 minutes until tender and edges just begin to brown.
Meanwhile, combine figs and broth on the stove top and bring to a boil. Simmer until reduced. Add maple syrup and reduce again until mixture thickens.
Pour over roasted Brussels sprouts. Add Parmesan cheese and combine well. Serve immediately
