Serve this honey-roasted fig and brussels sprouts combo with a roasted and sliced pork fillet, a rack of lamb or a good old roast chook.
Ingredients
| 1 | Onion, finely sliced |
| 3 cloves | Garlic, finely sliced |
| 5 | Brussels sprouts, finely sliced (Main) |
| 1 | Lemon, zested and juiced |
| 9 | Fresh figs, halved (Main) |
| 2 Tbsp | Honey, melted |
| 1 Tbsp | Balsamic vinegar |
| 1 Tbsp | Olive oil |
Directions
- Toss the sliced onion, garlic and brussels sprouts with the lemon zest and season with sea salt and a grind of pepper. Spread into a roasting dish. Place halved figs, cut side up, on top of the veges.
- Whisk melted honey with balsamic vinegar, olive oil and lemon juice. Drizzle over the figs and veges, and roast in a hot oven until soft and caramelised.
- Serve with a sliced pork fillet (simply seasoned with fresh herbs, salt and pepper, then quickly seared and roasted until just cooked), a rack of lamb, or a good old roast chook.
More of Warren's recipes using fresh figs
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