fried brussels sprouts with orange balsamic vinaigrette and dried figs
Making tiny cabbages palatable since 1993. Pan-fried Brussels Sprouts get an upgrade from a simple, citrusy dressing that coats each crispy bit at the end of cooking. Just enough tang for for your buck. Bonus points for coming together in under 20 minutes.
J hates Brussels sprouts, so whenever I prep a batch for lunches or otherwise I know they’re entirely safe from mysterious departure. He did, however, say these weren’t bad for being Brussels sprouts, and that is a true token of how effective the vinaigrette is to flavoring the sprouts and masking some of the trademark bitterness of the vegetable. And the figs? A bit of chewy sweetness, the cherry atop.
I am a fan of bowl lunches, like this Harvest Quinoa Crunch Bowl, and Brussels are a perfect component to an anything-goes throw-together midday meal. I usually include a vegetarian protein source, pan roasted sweet potato fries, some variety of hummus or avocado-based dip, and a pile of spinach and salad vegetables to round everything out. This batch is perfect atop a big wintry salad, too, or maybe as a maxed out version of this Honey Basil Pear Crostini recipe.
If you’re meh about Brussels, these might tip the scale. Let me know how it goes in the comments! Wandering around Instagram? Well, wave hello sometime!
Ingredients
- 2 tbsp butter
- 1 pound brussels sprouts, halved
- 1/4 cup orange juice
- 3 tbsp white balsamic vinegar
- 2 tbsp maple syrup
- 1/4 cup dried figs, chopped into 1/4 inch pieces
- flaky salt and pepper
Instructions
- Prepare the vinaigrette by whisking orange juice, white balsamic, maple syrup, and a pinch of salt and pepper. Set aside.
- Melt butter in a skillet over medium heat and swirl to coat the bottom. Add Brussels sprouts, cut side down, and cook for about 6-8 minutes. You may need to do this in batches if the sprouts overlap. Check them after 5 minutes to ensure they don't burn. Once the sprouts turn a nice crispy brown hue, flip and cook an additional 2-3 minutes. Pour vinagrette overtop and allow to caramelize over the sprouts, about 2-3 minutes. Transfer to a platter, season with salt and pepper, and sprinkle dried figs evenly overtop. Serve warm.
