An Aside: Brussels Sprouts with Sticky Fig Glaze
I get into a cooking slump sometimes, especially when I come home late after work and yoga and don’t want to deal with cooking or cleaning up. But I gotta eat. And so does O. Although he’s pretty good about feeding himself when I don’t make dinner, one of my (many, many, many) pet peeves is when I see people eating cold leftovers (please at least microwave your disgusting, plain, under-seasoned chicken cutlets before you eat them! – You know who you are). Also, there was a container of Brussels sprouts lurking in my fridge that I had to make or throw out.
Admittedly, these don’t look radiant and green as a spring pasture after a light rain, but they’re really delicious – roasted, mildly bitter, with a sticky, sweet slick of glaze – and pair nicely with that rubbery chicken.
ROASTED BRUSSELS SPROUTS with STICKY FIG GLAZE
12 ounces (about 3 cups) Brussels sprouts, ends trimmed, outer leaves removed, and halved lengthwise
¼ cup olive oil
Kosher salt and pepper
1 shallot, thinly sliced
2 tablespoons fig spread or jam
1 teaspoon grainy mustard
- Preheat oven to 425˚F.
- Spread sprouts out on a rimmed baking sheet. Sprinkle with ½ teaspoon salt and 1/8 teaspoon pepper and drizzle with 2 tablespoons olive oil. Toss together with hands to ensure they’re evenly coated.
- Roast sprouts until they’re tender and lightly charred on the edges and areas where they make contact with the baking sheet, 15 to 20 minutes. Place baking sheet on cooling rack and cover with foil.
- Heat the remaining 2 tablespoons olive oil in a medium skillet over medium heat until shimmering. Add the shallot and cook until softened, about 3 minutes. Stir in the fig spread and cook until melted, 1 to 2 minutes. Move the skillet off heat and whisk in the mustard. Immediately add the roasted sprouts and toss to evenly combine. Transfer to a serving dish. Serve.
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