Mike Garten
Figs bring a natural sweetness this sprout side.
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Cal/Serv:
285
Yields:
8
servings
Total Time:
0
hours
35
mins
2
lb.
lb.
Brussels sprouts, halved
1/2
tsp.
tsp.
ancho chile powder
1/2
tsp.
tsp.
ground coriander
1
c.
c.
dried mission figs, quartered
- Heat oven to 425°F. On large rimmed baking sheet, toss Brussels sprouts with 2 tablespoons oil and 1 teaspoon each salt and pepper. Arrange cut sides down and roast until golden brown and just tender, 20 to 25 minutes.
- Meanwhile, in small skillet, melt butter and 1 tablespoon oil on medium. Add pepitas and cook, stirring occasionally, until pepitas are golden brown and begin to make a popping sound, 5 to 10 minutes. Transfer to paper towel-lined plate and toss with chile powder, cinnamon, coriander, and 1/2 teaspoon pepper.
- Finely grate 2 teaspoon lemon zest into large bowl, then squeeze in 2 tablespoons juice and whisk in remaining 2 tablespoons oil. Add Brussels sprouts, figs, and pepitas, and toss to coat. Season with salt and pepper if desired.
Nutritional Information (per serving): About 285 calories, 17.5 g fat (3.5 g saturated fat), 9 g protein, 275 mg sodium, 27 g carb, 8 g fiber
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Source : Goodhousekeeping
