Roasted Brussels Sprouts with Dried Figs
Recipes > Vegetable Dishes > Roasted Brussels Sprouts with Dried Figs

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Recipe Checklist:
  • 1 1/2 LBS of Brussels Sprouts, Stems Scored & Halved Lengthwise
  • 2 oz Whole Butter
  • 4 oz Dried Figs, (Topped & Quartered Lengthwise)
  • 3 oz Balsamic Vinegar, (Fruit Flavored Vinegars make a good pairing)
Tools & Equipment
  • Cutting Board
  • Chef’s Knife
  • Large Roasting Pan
  • Pot of Boiling Water
  • China Cap
  • Ice Bath
  • Kitchen Towel
  • Oven-Mitt
Serves 4
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Brussels Sprouts (note the possessive “s”) are a member of the Cabbage family that can be harvested well into December, possibly into January, making them a Thanksgiving appropriate cruciferous vegetable whose earthy taste and nutritional density complement the holiday’s bounty.


To begin Roasting Brussels Sprouts we will need to have our oven up to temperature. Preheat your Oven to 400°F (204.4° C) before proceeding.

The roasting of the Brussels Sprouts will be a Dish That Applies Multiple Techniques because roasted Brussels Sprouts require Blanching to lock in their color and to help penetrate the tougher stem. If the stem is not pre-cooked/Par-Cooked the tender leaves will be charred and black long before the stem is cooked. Cooking both the stem and leaves together, evenly, makes for a better Mouth Feel and a more pleasant dining experience. To take full advantage of the Blanching, the Brussels Sprout stems must be scored and then the Brussels Sprouts halved before they hit the water.

Once scored and halved, place the Brussels Sprouts in a China Cap, Spider, or even a Large Slotted Spoon to contain them for the 3 minutes that they will be in the hot, blanching water. Lower the utensil containing the Brussels Sprouts into the boiling water and hold them there. After 3 minutes quickly submerge the Brussels Sprouts into an Ice Bath for 1 minute to halt any Carry-Over Cooking. When they have cooled, pick them out of the ice water with your tool, or strain them , and set them aside to let them air dry. They can also be patted dry with a towel.

While they dry, take the large, oven-proof, Roasting Pan, and set it atop 2 of the stove’s burners. Set the 2 burners to Low Heat. Add the Whole Butter to the roasting pan and let it Melt. The butter should cover most of the pan, but does not have to cover every inch as the product will also be stirred.

When the butter has melted and coated the bottom of the pan, add in the dried Figs and Sweat them in the whole butter for 2 Minutes, or until you can smell their aroma as an Olfactory Clue. Now, pour in the Balsamic Vinegar and stir it with the ingredients with a large Kitchen Spoon for 1 Minute. After the Figs and the Balsamic have gotten to know each other for a minute or so, introduce the dry, previously blanched Brussels Sprouts. Since they are already blanched, they don’t have to sweat very much.

When the ingredients have had their Sweat, place the ingredients on the roasting pan into the pre-heated 400° F (204.4° C) oven and cook them for 1 hour or until they are Caramelized.

When they come out of the oven, Season them with Salt and Pepper to taste if needed.  If you finish the Brussels Sprouts before the time for service you can Hold Them in Chafing Dishes, or in your oven turned down to 130°F (54.4° C).