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Prep time
3 minutes
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Cook time
6 minutes
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Serves
1
Author Notes
This recipe is by Chef Rōze Traore. —Food52
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Ingredients
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1/2 pound
Brussels sprouts, cleaned and halved
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Grape-seed oil
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Kosher salt
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2
sprigs fresh thyme, stems removed
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1/4 cup
pecans
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6
fresh figs, halved
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2 tablespoons
goat cheese
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2
scallions
Directions
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Heat 2 tablespoons grape-seed oil in a wide pan over medium-high.
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Add the Brussels sprouts to the pan in a single layer, cut side down, and season with salt.
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Cook without disturbing for about 7 minutes or until the sprouts are nicely browned and tender, then add the thyme.
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Heat a separate pan over medium-low. Drizzle some grape-seed oil in the pan, then add the pecans. Cook for 7 minutes or until lightly golden brown. Once golden brown, give them a rough chop. Add your desired amount of nuts to the Brussels sprouts pan. Clean your pan and use it to cook the figs.
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Turn the heat up to medium. Drizzle some grape-seed oil in the pan and add the figs, cut side down. Let them cook for 5 minutes, until caramelized.
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Combine the cooked Brussels sprouts, figs, and pecans with crumbled goat cheese. Season with more salt, if needed.
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Garnish with sliced scallions.
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