Brussels Sprouts with Pepitas and Figs

Name: Brussels Sprouts with Pepitas and Figs
Total time: 35 min
Yield: 8 serving(s)
Ingredients: 2 lb. Brussels sprouts, halved; 5 tbsp. olive oil; Kosher salt; Pepper; 1 tbsp. unsalted butter; 1 c. pepitas; 1/2 tsp. ancho chile powder; 1/2 tsp. ground cinnamon; 1/2 tsp. ground coriander; 1 lemon; 1 c. dried mission figs, quartered

By The Good Housekeeping Test KitchenPublished: Nov 27, 2018

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Mike Garten

Yields:

8 serving(s)

Total Time:

35 mins

Cal/Serv:

285

Figs bring a natural sweetness this sprout side.

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Ingredients

2 lb. Brussels sprouts, halved
5 Tbsp. olive oil
Kosher salt
Pepper
1 Tbsp. unsalted butter
1 cup pepitas
1/2 tsp. ancho chile powder
1/2 tsp. ground cinnamon
1/2 tsp. ground coriander
1 lemon
1 cup dried mission figs, quartered

Directions

1. Step 1Heat oven to 425°F. On large rimmed baking sheet, toss Brussels sprouts with 2 tablespoons oil and 1 teaspoon each salt and pepper. Arrange cut sides down and roast until golden brown and just tender, 20 to 25 minutes.
2. Step 2Meanwhile, in small skillet, melt butter and 1 tablespoon oil on medium. Add pepitas and cook, stirring occasionally, until pepitas are golden brown and begin to make a popping sound, 5 to 10 minutes. Transfer to paper towel-lined plate and toss with chile powder, cinnamon, coriander, and 1/2 teaspoon pepper.
3. Step 3Finely grate 2 teaspoon lemon zest into large bowl, then squeeze in 2 tablespoons juice and whisk in remaining 2 tablespoons oil. Add Brussels sprouts, figs, and pepitas, and toss to coat. Season with salt and pepper if desired.

Nutritional Information (per serving): About 285 calories, 17.5 g fat (3.5 g saturated fat), 9 g protein, 275 mg sodium, 27 g carb, 8 g fiber

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