Brussel Sprouts with Fig, Walnuts & Mint

This goes to all the protesters of Brussel Sprouts - Wait to be converted!

Brussel Sprouts are one of the vegetables of the "cruciferous" family and are recommended to be consumed on a daily basis like broccoli & cabbage to get the great health benefits associated with it. But I have never found a flavorful way to cook brussel sprouts because of the somewhat bitter taste.
More on Cruciferous Vegetables


The first time I had these were at iLiLi lebanese restaurant in New York. It was almost an year later that I found myself staring at the menu again at iLiLi when the brussel sprouts on the menu sprung at me and my palate instantly tingled at the memory of the distinct flavors and textures in the dish. The sweetness of the fig puree and the tartness of the mint yogurt marry well into the brussel sprouts that are slightly charred from the outside yet green & tender from the inside. The crushed walnuts provide the crunch and grapes the moisture and freshness.

I found the recipe at the restaurant's blog (one of the two recipes that is published) and tried to re-create it. I am attaching a pic of how mine turned out to be. Although the recipe asks to blend the fig jam, I wouldn't recommend it since it loses the texture - Just boil it with water in a 1:1 proportion.

I complemented this with pita bread and pan-toasted green chillies since I feel the spice goes well with the sweet & tart. Let me know how yours turned out?

Here is the recipe from iLiLi  - Thank You Chef Phillipe!
I have included the recipe from the blog for those of you reading on portable devices. You can also go on their website listed below the recipe where this is included.

"

ilili Brussels Sprouts

Serves 4 

1.25lb Brussels Sprouts

16 Tb Mint Yogurt

4 Tb Fig puree

4 Tb Toasted Walnut, crumbled

8 Tb Sliced Seedless Green Grapes

8 leaves Fresh Mint, chopped finely

Sherry Vinegar – to taste

1/2 tsp salt

Fig puree

1 cup Water

1 cup Fig jam

Bring to boil then puree in blender.

Mint Yogurt

1 qt Yogurt

4 Tb Mint, minced

1 Tb Salt

Deep fry the Brussels sprouts or sear the cut side in a pan until well browned almost burnt, or you can toss with oil and roast in the oven at 500f until crispy.

Make sure the outer husk is removed from the sprout otherwise it will burn and fall off becoming an unappetizing and frustrating thing to pick out of the batch. The Brussels sprout should still be green with a browned outer leaves when cooked.  It should not be completely browned otherwise it will be bitter and overly laden with fry oil.  The sprouts should then be salted and tossed with the sherry vinegar. 

The two sauces should go on next in lattices and then it should be garnished with the walnuts and the grapes and before it leaves the window fresh mint. Be sure not to over sauce. You can always add more if you need it.

You’ll know you’ve perfected the seasoning when you get the perfect bite - a balance between bitter, salty, sweet, and sour and the umami. " [Ref]

[Ref] Phillipe Massoud. ililirestaurantnyc [Internet]. [New York]: [2010 November] - [cited 2011 February 2]. Available from: http://ililirestaurantnyc.squarespace.com/recipes/2010/11/23/brussels-sprouts-recipe.html

Tweet