This post is a paid post with California Figs. All thoughts and opinions are my own.
With holiday celebrations fast approaching, it’s always good to have delicious sides in your pocket. These Brussels Sprouts are a riff on my favorite maple-hazelnut Brussels. In this recipe, I use a fig compote (made with the help of California Dried Figs) and toasted pecans.
I’m excited to team up with California Figs because figs are one commodity I didn’t grow up with in the Midwest. Since moving to California, however, I’ve fallen for this beautiful fruit. There’s nothing quite like fig season!
We also eat a lot of dried fruit and figs are a big part of that. California supplies 100% of the dried figs grown in the United States. One of the reasons I’m excited about this recipe: it showcases how wonderful dried figs are as a nice sweet boost!
California Figs just released a cookbook full of recipe inspiration for dried and fresh figs.
Note about figs/being vegan
One note since I do a lot of information on vegan items. I’ve heard for years that figs are not vegan because each fig must be pollinated by a wasp that dies in the fruit. In California, 99% are self-pollinating (with the final variety being switched over).
Brussels Sprout Alternatives
I really love the earthy Brussels with the sweetness of the figs. However, roasted carrots, cabbage, or even sweet potatoes would work. If you go the sweet potato route, I’d recommend adding a pinch of crushed red pepper to help balance the sweet from the figs and sweet potatoes.
Make it vegan
It’s easy to keep this vegan, swap out the honey for maple syrup.
Roasted Brussels Sprouts with California Fig Compote and Walnuts
¼ cup honey
2 tablespoons apple cider vinegar
1 cup water
½ teaspoon lemon zest
2 teaspoons lemon juice
½ cup dried figs
1 pounds Brussels sprouts
1 tablespoon olive oil
¼ teaspoon sea salt
¼ cup toasted pecans
In a small pot, combine the honey, apple cider vinegar, water, lemon zest, and lemon juice. Simmer until the honey is dissolved. Remove the stem from the figs and cut the figs into pieces roughly the size of the end of your pinky.
Add the figs to the pot. Bring the mixture to a boil, reduce to a simmer, and cook for about 40 to 45 minutes until the figs are soft and the liquid has reduced to about ⅓ cup.
While the mixture is cooking, preheat oven to 425˚F. Trim and cut the Brussels sprouts in half. Place on a sheet tray and toss with olive oil and salt. Roast until browning and tender; 20 to 25 minutes.
When both are done, drizzle the fig mixture over the Brussels and toss until well coated. Sprinkle with the toasted pecans and serve
Recipe adapted from the Fig Compote recipe in the California Figs Cookbook
I did not like tomatoes as a child. My mom grew tomatoes in our garden and I always turned up my nose at them. What a missed opportunity to enjoy something so delicious! As an adult with my own garden, I was excited to grow a big harvest this summer. Unfortunately, both tomato plants died before they produced any fruit! If you’re lucky enough to have a homegrown bounty of fresh tomatoes still warm from the summer sun, I beg you to make this marinated tomato and avocado salad.
In fact, I beg you to make this marinated tomato and avocado salad even if you don’t have a vegetable garden. That is, unless you’ve discovered this recipe in the dead of winter and all you can find are bland greenhouse tomatoes. In that case, bookmark this page and come back in summer when tomatoes have the absolute best flavor. I used pearl tomatoes on the vine for this recipe because they’re the perfect bite size when sliced into quarters. Feel free to use whatever tomatoes you have on hand!
This marinated tomato and avocado salad is a fantastic summer recipe whether you’re barbecuing at home or headed out for a picnic. The tomatoes can chill in the fridge while you prep the rest of your feast, making this a really simple recipe to prepare if you’re in charge of multiple dishes. Dice and add the avocado just before serving for the best results.
While incredibly fresh and delicious on its own, there are many ways you can bulk up this marinated tomato and avocado salad if you need to feed a crowd. Try adding cooked quinoa, couscous, or farro. Or, turn it into a pasta salad by adding cooked and cooled shells or penne. I have big plans to spread this salad on crusty bread for a bruschetta-inspired appetizer.
1 or 2 ripe avocados, diced (depending on your preference and the size of your avocados)
⅓ cup cilantro, chopped
Quarter the pearl tomatoes and place them in a large bowl. Peel the red onion and cut it in half from tip to root. Place the flat part of the onion on your cutting board and carefully slice it into thin half moons. Add the onion to the bowl with the tomatoes.
Combine the chopped garlic, lime juice, olive oil, agave, salt, and black pepper in a small bowl and stir to combine. The marinade should be salty, tangy, and just a tad sweet – adjust the ingredients until balanced.
Pour the marinade over the sliced tomatoes and onion and gently toss to coat. Marinate the tomatoes in the refrigerator for at least 30 minutes.
Just before serving, drain any excess liquid from the tomatoes. Tip: if you’re serving this salad with cooked quinoa, couscous, or pasta, reserve the marinade for extra dressing. Transfer the marinated tomatoes and onions to a serving platter and add the diced avocado. Top with chopped cilantro and serve fresh.