Roasted Brussels Sprouts with Walnuts & Figs

When Alex and I were picking up our Christmas tree, the farm had Brussels sprouts on the stalk for $1.99. Less than a dollar a foot, these things were huge and looked so yummy I had to buy one! Mom sent over this recipe and I served a dish at both Christmas Eve dinner and on Christmas day.

This recipe comes from the Christian Science Monitor and aims to introduce non-Brussels sprouts eaters to something new. Unlike the article, even this didn't win everyone over: Alex still isn't a fan, but he did try one! So I'll count this as half a victory. And for those who do like Brussels sprouts, this is a great way to serve them!

1 lb. (4 c) Brussles sprouts, trimmed, halved or quartered
1 T olive oil
Salt and pepper, to taste
1/2 c chopped walnuts
1/2 c dried figs, diced
1/2 c vegetable broth
1/4 c maple syrup

1. Preheat oven to 400 degrees F. Line a baking pan with parchment paper or alumnium foil.
2. Toss halved Brussels sprouts with olive oil, salt, pepper, and walnuts. Spread into baking pan and roast for 15-20 minutes until tender and edges just begin to brown.
3. 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.
4. Pour over roasted Brussels sprouts. Serve immediately.

The original recipe calls for Parmesan cheese as well, but it's really not necessary. I had all intentions of adding the cheese both times before serving, but by the time I remembered everyone was contently munching away on the sprouts without Parmesan.