2 slices turkey bacon, cooked and crumbled (optional)
Instructions
Preheat your oven to 400 degrees Fahrenheit. On a large rimmed baking sheet, toss the halved Brussels sprouts with olive oil, sea salt, and black pepper until every piece is well coated. Arrange them in a single layer with the cut sides facing down, as this helps them achieve a deep golden brown sear against the hot pan. Roast for about 20 to 25 minutes, or until they are tender and the outer leaves are crispy and dark.
While the sprouts are in the oven, combine the fig preserves, balsamic vinegar, and honey in a small saucepan over low heat. Whisk the mixture constantly for about 3 minutes until the jam has melted and the sauce is smooth and slightly thickened. If you prefer a bit of heat, you can add a tiny pinch of red pepper flakes at this stage to balance the sweetness of the figs.
Once the Brussels sprouts are finished roasting, remove the pan from the oven and carefully transfer the vegetables to a large mixing bowl. Pour the warm balsamic-fig glaze over the sprouts and toss gently to ensure an even coating. Fold in the chopped walnuts and the crumbled turkey bacon if you are using it. Transfer to a serving platter and serve immediately while the glaze is warm and sticky.
