Naturally Ella · by Erin Alderson
Roasted Brussels Sprouts with California Fig Compote and Walnuts
NUTRITION · PER SERVING60M COOK
CAL 12%·PRO 12%
CARBS 41G67% OF CAL
8G FIBER29G SUGAR4G OTHER
FAT 9G34% OF CAL
1G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted brussels sprouts tossed with a sweet and tangy fig compote and topped with toasted pecans. A sophisticated side dish balancing caramelized vegetables with fruit and nuts.
side🔥 ovendairy freegluten freevegetarian
View the full recipe on Naturally Ella →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- ¼ cup honey
- 2 tablespoons apple cider vinegar
- 1 cup water
- ½ teaspoon lemon zest
- 2 teaspoons lemon juice
- ½ cup dried figs
- 1 pounds Brussels sprouts
- 1 tablespoon olive oil
- ¼ teaspoon sea salt
- ¼ cup toasted pecans
At a glance
PER SERVING · TIME 60M
CAL 12%·PRO 12%
CARBS 41G67% OF CAL
8G FIBER29G SUGAR4G OTHER
FAT 9G34% OF CAL
1G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 45m
- Sodium
- 35mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 716mg
- Calcium
- 83mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 35MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.