For some reason Brussels sprouts is a vegetable capable of releasing passion. Like this:
I love Brussels sprouts!
or
I hate Brussels sprouts!
Very rarely do you hear, “Brussels sprouts? Meh. I could take them or leave them.”
It’s sad really, because in the much-loved, much-hated division we are all overlooking an important point: Brussels sprouts are cute.
It took me a long, long time to learn to love Brussels sprouts. I wasn’t buying the cute thing. I wasn’t fooled, those were mini cabbages – an entire bitter cabbage with every mouthful. This attitude persisted far into my adulthood.
But then I had Brussels sprouts tossed in olive oil and seasoned with plenty of salt and pepper and roasted until their delicate edges showed a hint of brown. The roasting had drawn out their inner sweetness (who knew?) and banished memories of the soggy, boiled Brussels sprouts, the only kind I had ever met.
Admitting that I eat Brussels sprouts makes me feel sophisticated, as in I can eat my veggies and like it.
And now I spend some effort trying to win over the I hate Brussels sprouts! crowd.
At a potluck party the other weekend, someone arrived with Brussels sprouts roasted with grapes. These were good but I suddenly wanted to try my own version with figs. I think I was divinely inspired because I’ve never even bought a dried fig (I’m not counting Fig Newtons).
The following weekend was Warm-Up Thanksgiving at Jenna’s house so I confidently signed up to bring Brussels sprouts on a shared Google doc.
I think it was less than three hours later that I received a post on my Facebook wall: “really kendra? brussel sprouts?!”
Game on! I was going to win over this nay-sayer.
After some research, I decided to make a kind of sauce dressing of figs and maple syrup and pour it over Brussels sprouts roasted with walnuts seasoned with Parmesan cheese.
I had a friend with me when I made the trip to the store to buy my Brussels sprouts. I held up a 1 lb. bag and asked, “Do you think this will be enough?”
There were about 40 people expected at the party.
Without missing a beat he said, “That’s plenty.”
Suppressing my faltering confidence I proceeded with my plan and presented my sweet, cute Brussels sprouts at the party. There was only one problem. Word of the Brussels sprouts challenge had spread and everyone wanted in on the judging. They were gone within minutes.
The winning verdict: We all love Brussels sprouts!
Roasted Brussels sprouts with walnuts and figs
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 stovetop 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.
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Kitchen Report 
Just bought a 3-foot stalk of Brussels sprouts from the farmers’ market last weekend. THIS is the recipe we’ll be using for Thanksgiving Day. Excellent–thanks, Kendra!
P.S. No figs in the pantry, but we do have dates & dried apricots. Think we may improvise!
Oo apricots sound great! Let me know how they turn out.
Kendra- can’t wait to try it! I grew up in the not so fond of sprouts category. Big Thanksgiving hugs and deeply grateful for your warm sense of home and family!
Thanks, Ginger! Hugs back to you 🙂
These look yummy. Roasted is the only way to go with these little guys. Love the addition of figs.
I was surprised at how good it was!
They look edible, but I think I am still in the category of eeewwww, I don’t like those!
Just try it once!!
Still haven’t tried! Re-read this for class tomorrow though! 🙂
Kendra, can this be made in advance? Like Wednesday for Thursday?
I have always thought Brussels sprouts were cute (they are like Barbie cabbages!) and delicious. We do have a ban on them at our holiday table, unfortunately, because the head chef does not agree with me…You are so right. They do inspire strong passion!
If I liked figs, that might sound good. Do not like the figs. FIg pudding at English boarding school pretty much ruined figs for me, plus never liked the Fig Newton either. But the idea of a sweet glaze is outstanding. Like maybe orange/ginger/garlic glaze (I just made that up).
I like some brussel sprouts, but recently bought frozen ones and they were disgusting. Butter helped.
I have had the misfortune of buying fresh brussel sprouts that had tiny bugs inside every leaf, AFTER I had eaten them all.
La di dah.
You are an adventurous cook, Kendra.
It’s true, Em. You gotta give fresh sprouts a nice bath before you cook them. Does this mean you don’t sing “Bring us some figgy pudding!” at Christmas?
Oh, I’m a sprout fan… Jordan, not so much. I’ve sent her this. We’ll see if it ends up on our table someday.
I’m in the I loooooooove Brussels sprouts category, and the addition of the walnuts and figs? I could die! I’ve roasted them with simple olive oil and salt and pepper, and with almonds, too, but this combo sounds delightful.
[…] also wanted to use up some dried figs that I had leftover from making roasted Brussels sprouts with a fig-maple sauce for […]