A punch of rice vinegar adds warm flavor to this vibrant side dish, tossed with dried figs and toasted pecans.
Special Diets:
Ingredients
Method
In a medium bowl, gently stir together figs, vinegar and mustard. Set aside.
Heat a large skillet over medium-high heat.
Add Brussels sprouts and cook, tossing occasionally, until just wilted, about 2 minutes.
Stir in fig-vinegar mixture and parsley and cook until warm throughout, 1 to 2 minutes more.
Transfer to a platter and serve warm, with pecans scattered over the top.
Nutritional Info
Serving Size
Calories
140
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.