Rotisserie Chicken with Orange Fig Brussels Sprouts

  1. In a bowl, mix the Brussels sprouts, EVOO, Orange Fig Spread, balsamic vinegar and salt and pepper
  2. Add vegetable mixture to skillet along with pancetta, and sauté until a golden-brown color develops on the sprouts. Once sprouts are golden brown, add apples and sauté for another 2–3 minutes.
  3. Serve alongside rotisserie chicken