Start by preheating your oven to 400 degrees Fahrenheit and lining a large baking sheet with parchment paper for easy cleanup. Wash the sprouts thoroughly under cold water, remove any yellowed or loose outer leaves, and trim the woody stems before slicing each sprout in half vertically to ensure they cook evenly.
Place the halved sprouts into a large bowl and toss them with the extra virgin olive oil, sea salt, and cracked black pepper until every piece is evenly coated. Spread them out on the prepared baking sheet in a single layer, making sure to turn most of them cut side down so they develop a beautiful golden brown sear against the hot pan during the first stage of roasting.
While the sprouts roast for the first 15 minutes, whisk together the fig jam, balsamic vinegar, and garlic powder in a small bowl. If the jam is very thick or cold, you can microwave it for ten seconds to make it easier to incorporate into the vinegar for a smooth, pourable consistency that will coat the vegetables perfectly.
Remove the baking sheet from the oven and drizzle the balsamic fig mixture over the partially cooked sprouts. Use a spatula to toss them gently until they are well coated, then sprinkle the chopped walnuts over the top. Return the pan to the oven for another 10 minutes until the glaze is bubbly and the sprouts are tender with crispy, dark edges.
