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.
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. :)