Roasted Brussels Sprouts with Orange & Fig

Ingredients

• 1 lb. Brussels sprouts, washed, trimmed and halved lengthwise
• To garnish: Freshly grated Pecorino Romano* & Pomegranate seeds

Marinade

• ¼ C. NEOO Fukumoto Orange EVOO
• ⅛ C. NEOO Black Mission Fig Balsamic
• ½ tsp. rosemary, roughly chopped
• 1 TBSP. Dijon mustard
• 1 TBSP. garlic, finely minced
• ½ small shallot, finely minced
• 2 TBSP orange juice
• Zest of 1 orange
• ½ tsp. salt
• ¼ tsp. cracked black pepper

Method

• Preheat the oven to 450ºF.
• Prepare the marinade: In a small bowl, combine all ingredients for marinade and whisk together until smooth.
• In a large bowl, add the Brussels sprouts and pour marinade mixture over and toss. Transfer the Brussels sprouts face down to a rimmed baking sheet.
• Roast for 25 minutes, mixing once midway through. Rearrange Brussel sprouts again so they are faced down. Continuing roasting until they are nicely caramelized.
• Transfer to a serving platter and drizzle NEOO’s Black Mission Fig balsamic on top before serving.
• Optional to garnish with freshly grated Pecorino Romano cheese and pomegranate seeds.

Notes

*Option to use Parmigiano-Reggiano cheese!