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Join in our 2016 holiday recipe swap

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Kitchen Report

(Read caption) Brussels sprouts roasted with walnuts with a sauce dressing of figs and maple syrup and seasoned with Parmesan cheese.

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The extremely close results of the 2016 presidential election may mean that when your family assembles for holiday meals over the next couple of months that there may be differences of opinions to navigate around the dinner table.

But favorite dishes are one thing that people can agree on and a helpful way to forget politics for an hour or two. Do you have any favorite holiday dishes that are requested for the spread year after year? Spread the love and share them with us!

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Send your recipes to food@csps.com along with a photo (if you have one) and we will post them for other Stir It Up! readers to try and enjoy over the coming weeks through the holidays.

In our family, roasted Brussels sprouts with a maple fig dressing has become an annual favorite. This recipe is so good it's been known to change the minds of those who say they "hate" Brussels sprouts after trying this dish.

Roasted Brussels sprouts with walnuts and figs
This recipe easily doubles. Take care not to overwhelm the sprouts with too much of the sauce.

1 lb. (4 cups) Brussels sprouts, trimmed, halved or quartered
1 tablespoon olive oil
Salt and pepper, to taste
1/2 cup chopped walnuts
1/2 cup dried figs, diced
1/2 cup vegetable broth
1/4 cup maple syrup 
1/4 cup freshly grated Parmesan cheese

1. Preheat oven to 400 degrees F. Line a baking pan with parchment paper.

2. Toss halved Brussels sprouts with olive oil, salt, pepper, and walnuts. Spread into baking pan and roast for about 20 minutes until tender and edges just begin to brown. 

3. Meanwhile, combine figs and broth on the stove top and bring to a boil. Simmer until reduced. Add maple syrup and reduce again until mixture thickens.

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4. Pour over roasted Brussels sprouts. Add Parmesan cheese and combine well. Serve immediately.

Read the original post on Stir It Up!


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