Balsamic Brussels Sprouts and Figs: Meet One & Done Cookbook Author, Nov 17 in SF

San Francisco-based environmental publishing company Stone Pier Press emphasizes plant-based cooking as an approach that’s good for the health of humans, animals, and the planet. Their newest cookbook, The One & Done Cookbook: 87+ plant-based recipes for easy weeknight cooking, delivers with an appealing approach that gets cooks thinking about how to cook—and even learn to improvise—quick and delicious meals that won’t require constant planning and shopping.

One & Done was written and illustrated by Betsy Freeman, a local designer and passionate home chef. She was inspired by conversations she had with friends who had neither the interest nor the time to cook. Setting out to make cooking more seamless and fun, she applied the same principles she uses to design products, starting with popular plant-based recipes and figuring out how to make them simple, healthy, and highly flexible.

“I learned that cooking need not result in a mountain of dishes in the sink,” the author says. “That one recipe can be served many different ways, and a single dish can amount to a full dinner, no sides necessary.”

In this unique book, Freeman shares short cuts, includes ingredient swaps to prevent last-minute runs to the store, and offers guidelines on how to cook without using a recipe. She also has a delightful graphic spread on best ways to slice various vegetables and a section with seven sauces and dressings to mix and match with various dishes.

Meet the Author: Book signing and snacks with Betsy Freeman on Thursday November 17, 5-7pm at The Page, 298 Divisadero, San Francisco.

Balsamic Brussels Sprouts and Figs

This recipe, reprinted with permission from The One & Done Cookbook, written and illustrated by Betsy Freeman, published by Stone Pier Press, could be that perfect holiday side dish or even a holiday main that will satisfy those around the table who forgo meat.

Prep to table: 40 minutes | Serves: 4

Brussels sprouts have become the new French fry—crispy and verging on addictive when properly roasted. In this recipe, they’re cooked with balsamic vinegar, a touch of maple syrup, and dried figs. Capers deliver the salty punch. I like my sprouts on a bed of grains, sometimes doused with a little Mint Yogurt Sauce. —Betsy Freeman

  • 4 cups trimmed and halved Brussels sprouts
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 3 tablespoons olive oil
  • 4 garlic cloves, minced
  • 1 teaspoon salt
  • 2 teaspoons maple syrup
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons capers, drained
  • 6 dried figs, stems removed and quartered
  • Serving suggestions:
  • Cooked quinoa
  • ½ cup chopped roasted almonds
  • Mint Yogurt Sauce (recipe below)

Preheat the oven to 425°F. Toss together the Brussels sprouts, chickpeas, olive oil, garlic, salt, and maple syrup on a sheet pan, and roast for 25 to 30 minutes, or until crispy. Let sit on a wire rack.

Add the balsamic vinegar, capers, and figs and toss until combined.

Serve as is, or on a cooked grain, like quinoa. Top with roasted almonds and Mint Yogurt Sauce.

Mint Yogurt Sauce

  • 1 tablespoon lemon juice
  • 1 cup plain Greek yogurt
  • 1 large clove garlic, minced
  • ½ cup fresh mint, chopped
  • Salt and freshly ground pepper, to taste

Combine ingredients in a small bowl and serve with the Balsamic Brussels Sprouts and Figs.

Easy ingredient swaps:

  • Honey or brown sugar for the maple syrup—or just leave it out if you’d like something less sweet
  • ½ cup shredded Parmesan cheese for the capers
  • ½ cup dried cranberries for the figs
  • White or brown rice for the quinoa
  • A vinaigrette dressing for the Mint Yogurt Sauce