The perfect healthy holiday or celebratory dinner side dish, these Healthy Roasted Brussels Sprouts with Manchego, Dried Figs, and Pepitas are savory, crunchy, salty, and just the right amount of naturally sweet.
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This recipe was originally published on November 14, 2019. It was updated with additional pictures and recipe information on November 16, 2020.
Celebrate the first crops of fresh, verdant brussels sprouts with a dish that will elevate any thanksgiving or Christmas spread. This Healthy Roasted Brussels Sprouts with Figs, Manchego, & Pumpkin Seeds recipe is easy to make, ready in under 30 minutes, and features complex textures and flavors that make it a joy to eat.
These days, it takes quite a bit to embarrass me. But, even I had a self-conscious moment the other day. When strolling through the grocery store, my eye caught the first batch of fresh brussels sprouts.
I ran across the aisle, cutting people off along the way. I snagged a bag and might have even cheered "hell yeah" when I saw thatTrader Joe's upgraded to 2-pound bags. And then I forgot to buy half of the rest of the items on my list as my mind went off to brainstorm land, thinking of all the ways I could prepare them.
My day, as far as I saw it, was then complete. "Jeez, Chels," I thought, "Is this really the subject of your excitement these days?" Who needs non-embarrassing obsessions when you have brussels sprouts?!
Well, judging off of this story, you probably know who.
The issue is further fueled when these said brussels sprouts become a healthy recipe that is not only full of fiber, vitamins, and minerals but also texture, flavor, and satisfaction.
And though the recipe isn't a hard and laborious one, it eats with richness and presents with such beauty that it's quite possibly the perfect & stunning healthy Thanksgiving or Christmas side-dish recipe.
So, grab your brussels sprouts, crank up your oven, shave your cheese, whisk your orange vinaigrette, and whip up you and your's a salad that has you exclaiming "hell yeah!" too.
These healthy roasted brussels sprouts are...
- Lightly Sweet
- Just the right amount of crunchy
- ... and finished off with just enough salty cheese
I.e. holiday perfection in a bowl, minus any guilt or shame (let's leave that to my grocery shopping experiences, shall we?).
- Brussels sprouts
- Manchego cheese
- Dried figs
- Pumpkin seeds
- Olive oil
- White wine vinegar
- Dijon mustard
- Orange zest
- Orange juice
How do you make these roasted brussels sprouts?
For the complete recipe and specific measurements, please see the recipe card at the bottom of this post.
- Preheat the oven to 425 degrees Fahrenheit.
- Oil a large rimmed baking sheet with olive oil.
- Add the brussels sprouts to the pan and toss in oil until covered. Season with salt and pepper. Toss again until the seasonings are mixed in.
- Roast the brussels sprouts for 20 minutes, or until the veggies are bright green, browned around the edges, and pierce easily with a fork.
- While the sprouts roast: whisk together the vinaigrette ingredients until combined.
- Toss the sprouts with the vinaigrette, manchego cheese, figs, and pumpkin seeds until combined. Serve hot!
How do you trim brussels sprouts?
It's pretty simple to trim brussels sprouts, thankfully. Using a small paring knife, just cut the "base" of the sprout off until any of the harder white or brown-ish parts are cut off (usually less than 1/8 inch). Then, if you wish or your recipe calls for it, cut the sprouts in half or quarters lengthwise.
If any small leaves fall off when you are trimming, do not worry. Unless if your recipe explicitly calls for them not to be included, the smaller parts should nicely crisp up as they cook.
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What pairs well with brussels sprouts?
Brussels sprouts are a more savory and hearty winter vegetable, so they tend to go best with other hearty winter fruit, vegetables, and starches that have lighter or sweeter favors to complement. Some of my such favorites are sweet potatoes, butternut squash, cranberry sauce, acorn squash, apples, farro, stuffing, and even pumpkin.
Because sprouts are substantial, they also go alongside roasted meats -- like beef, pork, turkey, or chicken -- and richer seafood options, like salmon, very well.
Can I cut brussels sprouts the night before?
I do not recommend cutting brussels sprouts the night before. When cruciferous vegetables like brussels sprouts are cut too far ahead of time they will oxidize, or turn brown, and develop a slightly bitter flavor. Cutting them within an hour or so of cooking will be fine, however, if you want to prepare your sprouts ahead of time.
Want more healthy holiday side dish recipes? Then check these out-- they're perfect for Thanksgiving and Christmas!
- Carrot Soufflé, Remixed
- Holiday Kale Salad
- Mashed Potatoes Without Butter
- Honey Glazed Turmeric Carrots
- Roasted Brussels Sprouts with Manchego & Figs
- Savory Bread Pudding with Butternut Squash
- Sour Cream and Chive Potato Souffle
- Healthy Sweet Potato Souffle
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Caramelized roasted brussels sprouts make a quick toss in an orange dijon dressing before being topped with manchego, pepitas, and dried figs, making a perfect celebratory or holiday dinner side.
This recipe makes about 10 side-dish servings. To make a smaller portion, simply halve the recipe.
If you have some larger Brussels sprouts, cut them into quarters so they roast at the same speed as the smaller Brussels halves.
- 2 tablespoons olive oil
- 2 lbs brussels sprouts, cleaned, trimmed, and cut into halves
- 1/2 teaspoon salt
- cracked black pepper
- 2-2.5 ounces manchego cheese, shaved
- 1/2 cup dried mission figs, sliced into 1/4" thick pieces
- 1/4 cup dry roasted & unsalted pepitas (or pumpkin seeds)
Orange Dijon Vinaigrette
- 1/4 cup orange juice
- 2 teaspoons orange zest
- 2 tablespoons white wine vinegar
- 3 tablespoons olive oil
- large pinch salt
- 8-10 turns of freshly cracked pepper
- 1 teaspoon dijon mustard
- Preheat the oven to 425 degrees.
- Oil a large rimmed baking pan with the 2 tablespoons oil.
- Add the brussels sprouts to the pan, toss in the oil until covered, and then season with salt and a few generous turns of cracked black pepper and toss again until the seasonings are evenly distributed.
- Roast the Brussels sprouts for 20 minutes, or until the veggies are bright green and give easily when pierced with a fork. Note: you only need to turn the brussels sprouts halfway through baking if they seem like they're cooking unevenly and some veggies are turning more brown than others.
- While the Brussels roast: whisk together all the dressing ingredients until the oil, vinegar, and juice are emulsified, or the liquids are no longer separated.
- After removing the Brussels from the oven, move them to a large mixing bowl and drizzle with the orange vinaigrette. Toss until the vinaigrette is evenly distributed.
- Add the figs, cheese, and pepitas and give a few light tosses until they are mixed in, too.
- Pour the veggie mixture into a serving bowl and serve hot! Enjoy. 🙂
Amount Per Serving Calories 192Total Fat 13gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 8gCholesterol 13mgSodium 207mgCarbohydrates 13gFiber 4gSugar 4gProtein 8g
This nutrition breakdown is just an estimate of the nutritional value of this recipe and cannot be taken as facts. The owners of Mae's Menu are not nutritionists or dieticians and therefore cannot be held accountable for this nutrition estimate. Please contact your nutritionist or medical professional for a nutritional breakdown of this food. Furthermore, this food is not intended to prevent, diagnose, cure, or treat any disease.