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  • 1 lb Brussels sprouts halved
  • 3 tablespoons olive oil
  • 3/4 teaspoon kosher salt or sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 oz dried figs halved
  • 1/4-1/2 cup toasted pecans or candied pecans!
  • 6 cloves garlic peeled


  • Preheat oven to 400°F.
  • Cut the brussel sprouts in half.
  • Mix them Brussel Sprouts and garlic in a bowl with the olive oil, salt, and pepper seasoning.
  • Transfer them to a sheet pan and roast for 15 minutes. Shake pan, toss veggies and add figs. Roast for another 20-25 minutes until the brussel sprouts are golden around the edges and tender to a fork.
  • Shake the pan from time to time to brown the Brussels sprouts evenly.
  • Sprinkle with balsamic and pecans and serve warm.

Adapted from the Barefoot Contessa Cookbook