Mediterranean Brussels Sprouts

P1020140

If you hate Brussels Sprouts then I’m going to try and change your mind. As I mentioned in a previous post, Brussels Sprouts really got the worst PR of any veggie out there. They were always characterized as mushy, stinky green orbs that children all over the globe vehemently rejected. I too rejected the poor little guys until I was enlightened a few years ago at a trendy restaurant somewhere above the Mason Dixon line. Lately I’ve been seeing these guys fried into oblivion and smothered with some sort of shallot/ olive oil/ bacon/ salt mixture. While that sounds tasty I wanted to try something a little different that wouldn’t cost me more calories than a double cheeseburger.

I love mediterranean food, especially small plates and tapas where you can indulge in several little bites, all jam packed with flavor. This recipe incorprates the perfect balance of sweetness, bitterness and irresistible crunch. The combination of sweet figs and tart greek yogurt brings these sprouts head and shoulders above your childhood nightmare. I’m thinking these would be awesome for a tapas dinner party of sorts– hummus, lamb meatballs, zucchini fritters and of course plenty of wine. Sounds good right? Maybe I’ll have one just because! Friends, standby.  

Ingredients

  • 1 lb brussel sprouts, stalks removed and cut in half ($2.50)
  • 1 tbs olive oil ($.10)
  • 1/2 tsp sherry vinegar ($.05)
  • 4 tbs lightly toasted walnuts, chopped ($.25)
  • 5 tbs sliced red seedless grapes ($.25)
  • 3/4 C light plain Greek yogurt ($.75)
  • 1 tbs water
  • 1/2 tsp salt
  • 3 tbs minced mint ($.20)
  • 1/2 c fig jam ($1.50)
  • 1/4 c water

Total: $5.60

Instructions

1. Preheat oven to 500

2. Toss sprouts with 1 tbs olive oil and place cut side down on baking pan. Roast 17 minutes or until crispy and cooked through

3. While sprouts are cooking blend fig jam and 1/4 c water in blender until smooth. Cook over medium heat in saucepan until reduced in half

4. Mix together yogurt, mint and salt. Set aside

5. When sprouts are finished, splash with sherry vinegar and mix until well combined

6. Put sprouts on serving dish and sprinkle on toasted walnuts and grapes. Using a fork, alternate equal drizzles of fig mixture and yogurt mixture. Be careful not to add too much as you can serve additional sauce on the side. Season with more salt to taste, if needed,

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