Sticky sprouts with grapes & walnuts
By Sarah Cook
Want to spruce up your sprouts? Our inventive recipe with sweet grapes, Greek yogurt mint dressing and crunchy nuts won’t disappoint
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Prep:10 mins
Cook:20 mins
- Serves 6
- Easy
Nutrition per serving
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kcal 216
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fat 13g
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saturates 4g
-
carbs 18g
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sugars 17g
-
fibre 6g
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protein 8g
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salt 0.3g
Ingredients
- 800g Brussels sprouts
- 6 tbsp fig jam
- 2 tbsp balsamic vinegar
- large handful red grapes
- 50g toasted walnuts, roughly chopped
- 200g thick Greek yogurt
- 2 tbsp chopped mint, plus a few small leaves to garnish
Method
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.
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.
