Mediterranean Brussels Sprouts

These pan-fried, flavorful Brussels sprouts are an adaptation of a dish that I had at ilili, a contemporary Lebanese restaurant in Manhattan. The walnuts make it extra special.  Any time I can add walnuts to a recipe I do because they are a great source of Omega 3’s.  So incredibly good for you   I like to serve this dish with a side of vegan sour cream because the fig jam is a tad sweet, but it works.  I had the sour cream left over from my noodle kugel adventures this week…prepping for Rosh Hashana.  More to come on that this weekend!

1 10 oz package of Brussels sprouts, halved
1/2 cup walnuts, chopped and toasted
1/2 cup green grapes, halved
1/4 cup fig jam
1/4 cup water
Sherry vinegar
Salt
Vegan sour cream

Preheat the oven to 400.

Chop the walnuts and place on a baking sheet lined with tin foil.  Toast for 5 to 7 minutes.

Slice the grapes in half. 

In a little pot, melt the fig jam and water together.   

Cut the stems off of the Brussels sprouts and cut in half.  Place cut side down in a big skillet with olive oil and cook until browned.  When they are done, toss with salt and a few dashes of sherry vinegar.   Mix in the walnuts, grapes, and fig sauce.  Combine well.

Serve with vegan sour cream on the side.  Great hot or at room temperature.  Enjoy!

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