My husband couldn't get enough of these things. When you have a grown man popping brussel sprouts like they're french fries, I'd say even Martha would deem these a 'good thing.'
Pair with the double-stuffed sweet potatoes for what my husband called "The best vegetarian meal he's ever had."
1 lb brussel sprouts, washed, trimmed, and halved
6 dried figs, stemmed and quartered
1/4 cup walnut halves or pieces
lemon zest to taste
salt and pepper
1. Preheat oven to 425 degrees.
2. Toss brussel sprouts with figs and just a little olive oil and sprinkle sparingly with salt and pepper. Roast in oven until brown edges form, 15 minutes or so (keep your eye on it).
3. Remove from oven. Lower oven to 350. Add walnuts and stir to combine. Return to oven until walnuts are toasted, about 10 more minutes.
4. Remove from oven. Add lemon zest and adjust seasoning as needed.