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
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!