Sticky sprouts with grapes & walnuts

Sticky sprouts with grapes & walnuts

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(1 ratings)

Prep: 10 mins Cook: 20 mins

Easy

Serves 6
Want to spruce up your sprouts? Our inventive recipe with sweet grapes, Greek yogurt mint dressing and crunchy nuts won't disappoint

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: per serving

  • kcal216
  • fat13g
  • saturates4g
  • carbs18g
  • sugars17g
  • fibre6g
  • protein8g
  • salt0.3g
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Ingredients

  • 800g Brussels sprout
    Brussels sprouts

    Brussels sprouts

    bruss-ell spr-ow-t

    The quintessential Christmas dinner veg, Brussels sprouts are throught to have been cultivated…

  • 6 tbsp fig jam
  • 2 tbsp balsamic vinegar
    Balsamic vinegar

    Balsamic vinegar

    bal-sam-ick vin-ee-gah

    True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…

  • large handful red grapes
  • 50g toasted walnut, roughly chopped
    Walnuts

    Walnut

    wall-nut

    Walnuts are one of the most popular and versatile of all nuts. When picked young, they're…

  • 200g thick Greek yogurt
  • 2 tbsp chopped mint, plus a few small leaves to garnish
    Mint

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

Method

  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.

  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.

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Comments, questions and tips

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vercook
25th Dec, 2013
4.05
good recipe to make sprouts more festive and interesting combination of flavors. i used it for an xmas diner. the only downside is the color. The balsamic vinegar turns everything brown and the sprouts lost their vibrant green colour so my guests didnt go for this dish, i had to advertise it but once they tried it they liked it a lot. I will make again but will switch the vinegar for a white version, either white wine vinegar or white balsamic.
atlastowers1
25th Jun, 2014
This should not be included with nut free recipes!
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