Roasted Fig, Hazelnut, & Brussels Sprout Salad

This post comes from our contributor Jill of a Better Happier St. Sebastian.

Roasted Fig, Hazelnut + Brussels Sprout Salad

1/2 lb brussels sprouts
6 figs, thinly sliced
1/2 cup hazelnuts
1.5 tbs balsamic vinegar
2 tbs olive oil
1 tbs honey
salt and pepper

brussels sprout salad

Preheat oven to 400°. On a baking sheet lined with parchment paper, roast figs for ten minutes. Flip and roast for an additional 5 minutes, set aside to cool. On a separate baking sheet, roast hazelnuts for 5 minutes. Remove from oven and wrap in a kitchen towel to steam for 1 minute. While still warm, remove skins from nuts, they should peel off easily. Once skins have been removed, set aside to cool.

While figs and hazelnuts are cooling, clean brussels sprouts, removing any brown outer leaves. Using a mandolin slicer or very sharp knife, shred brussels sprouts into a bowl. In a separate small, nonreactive bowl whisk to combine balsamic vinegar, olive oil, and honey, salt, and pepper to taste. Toss brussels sprouts with dressing and top with roasted figs and hazelnuts. Enjoy!

brussels sprout salad

brussels sprout salad

brussels sprout salad

For more of Jill’s recipes visit her blog a Better Happier St. Sebastian.

More healthy recipes from the BLDG 25 Blog!

Leave a Reply

4 Comment threads
0 Thread replies
Most reacted comment
Hottest comment thread
4 Comment authors
newest oldest most voted
Notify of

Ooh good idea! I love brussel sprouts and am always looking for new ways to prepare them. Thanks for the post.

Mmmmmm I think I’m gonna try this tonight !!!
I love so much figs and hazelnuts !!


This looks so good! Which camera did you use to take the photos?

Ellie xx

For the large majority, the knee-jerk reaction is to utilize staff member time and resources
to by hand re-key these orders one-by-one into the ERP..