Vanilla Olive Oil Roasted Brussels Sprouts with Fig Balsamic Reduction

Ingredients:

• 1 lb Brussels sprouts, halved or quartered (depending on size)
• 2 tbsp vanilla olive oil
• 1 tsp salt
• ½ tsp black pepper
• ¼ tsp smoked paprika (optional, for added depth)
• ½ cup fig balsamic reduction

Instructions:

1. Prepare the Brussels Sprouts

• Preheat your oven to 400°F (200°C).
• Trim and halve the Brussels sprouts, removing any tough outer leaves.
• Toss the sprouts in a bowl with vanilla olive oil, salt, pepper, and smoked paprika (if using) until evenly coated.

2. Roast the Brussels Sprouts

• Spread the Brussels sprouts in a single layer on a baking sheet lined with parchment paper or foil.
• Roast for 20-25 minutes, stirring halfway through, until they are golden brown and slightly crispy on the edges.

3. Prepare the Fig Balsamic Dip

• In a small saucepan, simmer ½ cup of fig balsamic over medium heat for 5-7 minutes until it reduces by about half and thickens slightly.
• Let it cool to room temperature. It should have a syrupy consistency.

4. Serve

• Transfer the roasted Brussels sprouts to a serving platter.
• Serve with the fig balsamic reduction as a dipping sauce or drizzle it lightly over the top for a more integrated flavor.

Optional Garnishes:

• Crumbled bacon for extra savoriness.
• Toasted pine nuts or almonds for added crunch.
• Fresh thyme or rosemary for a touch of herbal flavor.

This dish offers a perfect balance of savory, sweet, and tangy, making it a crowd-pleasing finger food.