Brussel Sprouts, Walnuts, and Figs

My grandparents were ranchers and brussel sprouts were a staple in our home.  We were always looking for new ways to dress up these little cabbages.  I came across an interesting recipe online from Ilili Restaurant in New York and decided to make a healthier version of it.

Ingredients:

1 pound brussel sprouts, stem trimmed and outer leaves removed if wilted or brown.
1/2-3/4 cup roasted walnut pieces
1 TBSP olive oil
1tsp fig basalmic vinagrette
3/4 cup seedless grapes cut in half
6-7 dried figs cut into pieces

3/4 cup water

Instructions: 

Preheat oven to 500 degrees.  I put oven setting on roast.  Make sure oven rack is in the middle row.

Wash and dry brussel sprouts then place in a bag with the olive oil and shake bag until olive oil is spread over all sprouts.  Place parchment paper in a roasting pan then place brussel sprouts on top of parchment paper.  Cook brussel sprouts for about 18 minutes, turning them twice during cooking time.  The outer leaves of the brussel sprouts will begin to blacken but the inside should remain tender and green.  Remove sprouts and mix with roasted walnuts and vinaigrette.  Add grapes.

To prepare fig puree:
In a pot on the stove top place water and figs and simmer until figs soften.  Remove from heat and put mixture in a blender.  Blend until smooth.  Spoon fig mixture onto brussel sprouts and serve.