roasted brussel sprouts with a fig balsamic reduction

roasted brussel sprouts are something i’ve only recently grown to love, but it’s been a whirlwind romance and now i’m obsessed! to take away a little of the bitterness from these tiny little cabbage buds i love this fig balsamic reduction {you can find it at whole foods, or here is a recipe for a balsamic glaze that looks tasty if you’d like to make it yourself!} as a bonus, anything with fig makes your whole dish 60% fancier. not even kidding.


the what:

organic brussel sprouts (the smaller, the better)


sea salt


balsamic vinegar {optional}

fig balsamic reduction 

the how:


- chop off base of brusssel sprouts, cut in half

- coat with evoo, sea salt, pepper, balsamic vinegar

- roast at 375 for 20-30 minutes (i used my toaster oven- easy peasy!)

- when they’re sufficiently soft, charred and browned to your liking, drizzle fig balsamic reduction and eat whilst feeling very, very fancy!  *i prefer to wait until they’re room temp

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Reader Comments

  1. sarah yates|

    hi margaret! i made it up, and i winged it. i don't think you can go wrong!

  2. jenny weston|

    hi sarah! i have been oogling over your new blog. just found it a few weeks back. its fantastic and so sunny and cool! can't wait to try all of your yummy recipes and loving your photos as always. congrats on all of the wonderful developments. u & lou are just so cute. -jenny

  3. Laurel|

    Hi Sarah! Those brussels sprouts look fantastic, can't wait to try them like this…usually I rely on bacon to enhance their delicious factor.

  4. sarah yates|

    well yes, bacon is like magic! I don't know if fig balsamic glaze can compete, but I hope you like them! (your skinny jeans will definitely appreciate) :)

  5. Sarah|

    Great recipe but it doesn't give quantities where did it originate from.
    Margaret stocker