Name: Sticky sprouts with grapes & walnuts
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
Ingredients: 800g Brussels sprout; 6 tbsp fig jam; 2 tbsp balsamic vinegar; large handful red grapes; 50g toasted walnut roughly chopped; 200g thick Greek yogurt; 2 tbsp chopped mint plus a few small leaves to garnish

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Sticky sprouts with grapes & walnuts

Sticky sprouts with grapes & walnuts

Sarah Cook

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Serves 6

Easy

Prep: 10 mins

Cook: 20 mins

A star rating of 4.8 out of 5.5 ratingsRate

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Want to spruce up your sprouts? Our inventive recipe with sweet grapes, Greek yogurt mint dressing and crunchy nuts won't disappoint

Gluten-free

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

800g Brussels sprout
6 tbsp fig jam
2 tbsp balsamic vinegar
large handful red grapes
50g toasted walnut

roughly chopped
200g thick Greek yogurt
2 tbsp chopped mint

plus a few small leaves to garnish

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Nutrition: per serving

kcal216
fat13g
saturates4g
carbs18g
sugars17g
fibre6g
protein8g
salt0.3g

Method

step 1

Boil a large pan of water and add the sprouts. Boil for 8 mins, or until just cooked through but not soggy. Drain, cool, then halve. Can be chilled for up to 24 hrs.
step 2

Melt the fig jam and balsamic vinegar together in a big frying pan or wok. When bubbling, add the sprouts and fry until they start to caramelise. Lower the heat and add the grapes, then cook for a few mins more until the grapes are hot and softening. Add the walnuts and seasoning, then tip into a serving dish. Mix the yogurt and chopped mint, and dollop over the hot sprouts. Garnish with a few extra mint leaves.

Recipe from Good Food magazine, December 2013

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A star rating of 4.8 out of 5.5 ratings

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