Roasted Brussels Sprouts with Balsamic Fig Reduction and Toasted Hazelnuts

Preheat oven to 400°F (200°C) with racks positioned in the upper and lower thirds.

Trim the stems of 3 pounds of Brussels sprouts and remove any discolored outer leaves. Halve the sprouts through the stem end and place in a large bowl.

Toss Brussels sprouts with 1/4 cup olive oil, 1.5 teaspoons kosher salt, 1 teaspoon black pepper, and 1 tablespoon fresh thyme leaves until evenly coated.

Spread Brussels sprouts cut-side down on two large rimmed baking sheets, ensuring they aren't overcrowded.

Roast for 20-25 minutes, rotating pans halfway through, until deeply caramelized on the bottom and tender when pierced with a knife.

While Brussels sprouts are roasting, spread 1.5 cups hazelnuts on a small baking sheet and toast in the oven for 8-10 minutes until fragrant and skins begin to crack.

Transfer hot hazelnuts to a clean kitchen towel, fold towel over nuts and rub vigorously to remove most of the skins. Coarsely chop and set aside.

For the balsamic fig reduction, finely mince 1 large shallot and 2 garlic cloves. Chop 1 cup dried figs into small pieces.

Heat remaining 1.5 tablespoons olive oil in a medium saucepan over medium heat. Add shallot and sauté for 3-4 minutes until translucent.

Add garlic and cook for 30 seconds until fragrant. Add chopped figs, 1 cup balsamic vinegar, 3 tablespoons honey, remaining 1 tablespoon thyme leaves, and 1 rosemary sprig.

Bring mixture to a simmer, then reduce heat to medium-low and cook for 15-18 minutes, stirring occasionally, until figs have softened and liquid has reduced by half.

Remove rosemary sprig and transfer mixture to a blender. Carefully blend until smooth (allow steam to escape).

Return puree to pan over low heat and whisk in 2 tablespoons unsalted butter until glossy. Season with salt to taste.

To serve, arrange roasted Brussels sprouts on a large serving platter. Drizzle generously with the warm balsamic fig reduction.

Sprinkle with toasted hazelnuts, 1 tablespoon lemon zest, 1 teaspoon flaky sea salt, and remaining fresh thyme leaves.

Serve immediately while Brussels sprouts are still warm and crisp on the edges.