I love brussel sprouts and wanted to incorporate them into my Christmas dinner this year. When I was in New York recently, a friend and I had the most amazing brussel sprout dish with figs and grapes. I wanted to try to recreate the dish and this is what I came up with. I did a few modifications from the original, but really loved how they came out. I love sweet and salty together and this combination of sprouts and figs/grapes really compliment one another. If you are a fan of brussel sprouts, give this one a try. Heck, even if you aren’t a fan of brussel sprouts, give it a try…this may be the dish that converts you.


  • 2 tbsp olive oil
  • 2 cups of brussel sprouts, trimmed and halved
  • 1 cup seedless grapes
  • 10 figs, halved
  • ¼ tsp rosemary
  • Salt and pepper
  • 2 tbsp balsamic vinegar

Preheat oven to 400 F.

Line a baking sheet with parchment paper.

Evenly lay the brussel sprouts, figs and grapes on the baking sheet.

Drizzle the olive oil all over the brussel sprouts, grapes and figs.

Sprinkle with rosemary leaves, salt and pepper.

Roast for about 35-40 minutes, stirring the brussels sprouts, figs and grapes at least once to evenly roast.

Once the brussel sprouts are caramelized and the figs and grapes have shrunk some, remove from the oven, and coat with the aged balsamic vinegar.

Serve warm on a beautiful platter.