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