Valley Fig Growers

Braised Brussels Sprouts with California Figs, Bacon and Pecans

When buying Brussels sprouts, choose those with small, tight heads, no more than 1 1/2 inches in diameter, for the best flavor.

Serves 8 to 10


slices bacon, chopped 

large shallots, chopped fine 

garlic cloves, minced 

pounds fresh Brussels sprouts, trimmed and halved through stem ends 

1 1/4 
cup low-sodium chicken broth     

1 cup Blue Ribbon Orchard Choice or Sun-Maid California Figs, stemmed and quartered 

teaspoons minced fresh thyme 

teaspoons sherry vinegar 

tablespoons unsalted butter 

cup pecans, toasted and chopped 


  1. Fry bacon in skillet over medium heat until crisp, 8 to 10 minutes. Transfer to paper-towel-lined plate. Pour off excess grease but do not wipe skillet clean.

  2. Cook shallots in now empty skillet over medium heat until soft, about 10 minutes. Add garlic and cook until fragrant, about 30 seconds. 
  3. Toss Brussels sprouts with shallots and garlic, add broth and figs. Reduce heat to medium-low, cover, and cook, tossing once or twice, until paring knife can be inserted into sprouts without resistance, 13 to 18 minutes. 
  4. Stir in thyme, vinegar, butter, reserved bacon, and salt and pepper to taste. Transfer to serving bowl. Sprinkle pecans on top. Serve immediately.

Cooks Country Logo
Valley Fig Growers is a proud sponsor of Cook's Country TV.

Nutrition Information

amount per serving

  • Calories 195
  • % Calories from Fat 46%
  • Fat 10
  • Cholesterol 15
  • Protein 7
  • Carbohydrates 22
  • Fiber 6
  • Iron 2
  • Sodium192
  • Calcium 70
  • Potassium 497