Oven-Roasted Brussels Sprouts with Mission Figs and Bacon

This recipe is so yummy, even your children (and of course the child in all of us) will learn to love Brussels sprouts. Serve warm with a meal and keep leftovers in the fridge for up to 10 days (they get better every day)!

• Preparation Time: 40 mins
• Cooking Time: 35 mins
• Total Time: 1 hr 15 mins
• Calories: 247 Calories

Ingredients

• salt and ground black pepper to taste
• 1 sweet onion, chopped
• ⅓ cup dried cranberries
• 1 teaspoon fennel seeds
• 10 slices thick-cut bacon, cut in 1-inch pieces
• 2 (12 ounce) packages Brussels sprouts, cut in half
• 6 dates, chopped
• 6 sprigs Italian flat leaf parsley, chopped
• ½ cup balsamic vinegar, or more to taste
• ⅓ cup whole pecans
• ¼ cup olive oil, or more to taste
• ¼ cup quartered dried Mission figs

Recipe Instructions

Step 1

Preheat oven to 375 degrees F (190 degrees C). Spread bacon on a baking sheet.

Step 2

Bake in the preheated oven until crispy, about 20 minutes.

Step 3

Remove bacon from oven; increase oven temperature to 380 degrees F (193 degrees C). Transfer bacon to a large bowl. Add Brussels sprouts, dates, onion, parsley, vinegar, cranberries, pecans, olive oil, figs, fennel seeds, salt, and pepper; toss to combine. Spread onto a baking sheet.

Step 4

Bake in the hot oven until tender and lightly browned, 15 to 20 minutes.