Roast Brussel Sprouts with Grapes, Fig Jam, & Coconut Mint Yogurt (paleo, AIP, vegan)

Brussel Sprouts with Grapes, Fig Jam, & Coconut Mint Yogurt (paleo, AIP, vegan)

Author: Julie Hunter

Recipe type: Paleo, Autoimmune Protocol, Vegan

Cuisine: Rustic, Holiday

Prep time: 30 mins

Cook time: 15 mins

Total time: 45 mins

Serves: 4

For about 8 years this has been my favorite brussel sprouts recipe, based on the one at Persian NYC restaurant Ilili. I've modified it here to be dairy-free, but otherwise it's comparable. Great for a holiday side - enjoy!

Ingredients

2 pounds brussel sprouts
3 tb olive oil
1 tsp sea salt
1 pound of purple grapes
Coconut Yogurt Dressing
1 cup coconut cream (chilled part of can of coconut milk)
1 tsp lemon/lime juice or apple cider vinegar
½ tsp sea salt
handful (4 tbs) chopped mint
Fig Jam (if you're feeling lazy, just chop up the figs and throw them in the dish whole)
12 dried figs
1 c water
1 tb apple cider vinegar or lemon juice
¼ tsp salt
toasted walnuts (optional, omit for AIP)

Instructions

Preheat oven to 490 degrees Fahrenheit. Wash, trim ends, and slice brussel sprouts in half. Dry well and coat with olive oil and salt. Roast for around 15 minutes, flipping sprouts halfway (keep an eye on them to make sure they don't get overdone.)
While sprouts are roasting, bring 1 c water to boil on stove. Stem and chop figs into quarters. Add to water with salt + acid. Cook for 10-15 minutes, until figs are soft. Blend or food process to make jam.
Mix ingredients for coconut mint yogurt.
Wash and slice grapes in half.
When sprouts are done, toss them in a bowl with grapes and a couple tablespoons of olive oil. Plate, drizzling fig jam and coconut yogurt cross-wise on top. Finish with toasted walnuts (omit for AIP).

Recipe by J.S. Hunter Fiction at https://jshunterfiction.com/brussel-sprouts-with-grapes-fig-jam-coconut-mint-yogurt/