Sprouts Bacon and Figs
Elevate your side dish game with this irresistible recipe for Sprouts Bacon and Figs, a perfect fusion of savory, sweet, and smoky flavors. Tender, caramelized Brussels sprouts are roasted to perfection with crispy bacon, luscious figs, and a drizzle of honey-balsamic glaze for a gourmet touch. This dish is enhanced with sautéed garlic and a sprinkle of fresh parsley, making it as aromatic as it is visually stunning. Whether served as an impressive holiday side or a standalone meal, this oven-roasted creation is quick to prepare, ready in just 35 minutes, and brimming with seasonal goodness. Perfect for fall dinners, this recipe combines nutrient-packed ingredients with indulgent flavors for a dish that delights every palate.
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Recipe Information
Ingredients
- 500 grams Brussels sprouts
- 6 pieces Bacon slices
- 6 pieces Figs (fresh or dried)
- 2 tablespoons Olive oil
- 1 tablespoon Balsamic vinegar
- 2 pieces Garlic cloves (minced)
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 1 teaspoon Honey
- 2 tablespoons Parsley (chopped for garnish)
Instructions
Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
Trim and halve the Brussels sprouts, removing any discolored outer leaves. Set aside.
Dice the bacon into small pieces and slice the figs into quarters if they are fresh, or halves if they are dried.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the bacon pieces and cook for 5-7 minutes until they are crispy. Remove the bacon from the skillet and set aside on a paper towel-lined plate to drain.
In the same skillet, add the minced garlic and sauté for 1 minute until fragrant. Remove from heat.
In a large mixing bowl, combine the Brussels sprouts, cooked garlic, 1 tablespoon olive oil, balsamic vinegar, salt, pepper, and honey. Toss well to coat evenly.
Spread the Brussels sprouts mixture onto the prepared baking sheet in a single layer. Roast in the oven for 15 minutes, stirring halfway through cooking.
After 15 minutes, remove the baking sheet from the oven and sprinkle the figs and bacon over the Brussels sprouts. Return to the oven and roast for an additional 8-10 minutes, until the sprouts are tender and caramelized, and the figs are slightly softened.
Transfer the roasted mixture to a serving dish and garnish with chopped parsley.
Serve warm as a side dish or enjoy it on its own for a flavorful fall-inspired meal.
Nutrition Facts
Calories |
971 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.4 g | 66% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 54 mg | 18% | |
| Sodium | 2379 mg | 103% | |
| Total Carbohydrate | 110.6 g | 40% | |
| Dietary Fiber | 26.7 g | 95% | |
| Total Sugars | 68.7 g | ||
| Protein | 36.5 g | 73% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 262 mg | 20% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 1042 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
