One of my favorite things about living in NYC is that you can find any cuisine from any part of the world, no matter how obscure. One of my top 5 favorite cuisines is Lebanese food. Of course the hummus, Babaganoush, lamb dishes and Tabbouleh are second to none, but one of my favorite Lebanese restaurants in town, has the best brussel sprouts you will ever taste. So good that I did everything in my power to figure out the recipe. After a few trial runs I came pretty darn close to the recipe! These are perfect for your next dinner party or holiday celebration! They are nutty and sweet and umami and they take you on a flavor journey. This dish consists of Brussel Sprouts, a mint yogurt sauce, fig jam, toasted walnuts and sliced red grapes. With each bite and each breath you will be introduced to new flavors and textures. A great recipe isn't one dimensional, it makes you experience and array of different flavors as you are eating it. This gorgeous dish is sure to impress!
- 1/2 Cup Water
- 10 Dried Black Mission Figs (cut the stems off)
- 1/2 Cup plus 2 Tablespoons Sherry Vinegar
- 2 Tablespoons Sugar
- About 18 oz Brussel Sprouts (I use two round containers you buy in the grocery store)
- Olive Oil
- 3/4 Cup Plain Greek Yogurt (I like to use Fage brand)
- 1 Garlic Clove Minced
- 2 Heaping Teaspoons Tahini Paste (Sesame Paste)
- 2 Tablespoons Fresh Lemon Juice
- 1 1/2 Tablespoons Fresh Mint Chopped
- 1/2 Cup Red Seedless Grapes Sliced Thin
- 1/3 Cup (or more depending on what you like) of Lightly Toasted Walnut Halves
- Salt and Pepper to taste
- Preheat the oven to 400F
- Prepare the Fig Jam by placing the dried figs, the water, sugar and vinegar in a small pot. Bring the mixture to a simmer and cook the figs until they rehydrate and almost all of the liquid is evaporated and whatever is left is syrup like. Allow to cool for a few minutes and then place in a food processor or blender until smooth and jam like. Set aside to cool.
- Prepare the Yogurt Sauce by blending the Greek yogurt, lemon juice, Fresh Mint, Garlic, Tahini, and a dash of Salt and Pepper.
- Wash and dry the Brussel Sprouts and cut the tough core off the bottom. Slice each sprout in half or in quarters if they are really big. You just want them bite size. Lay them on a sheet pan lined with aluminum foil and drizzle them with olive oil , the 2 Tablespoons of Sherry Vinegar and salt and pepper. Roast them in the oven until they are golden brown and crispy on the edges and tender inside.
- Place the Brussel Sprouts in a bowl and toss them in a few spoonfuls of the yogurt sauce and a few spoonfuls of the fig jam, and the toasted walnuts. You do not want them saturated in it, you just want them to pick up some of the flavor.
- Plate them on on a nice serving dish and sprinkle some more of the nuts nicely on top along with a nice sprinkle of the sliced grapes. Using a spoon drizzle some more of the yogurt sauce on top and then dot some more of the fig jam on top. Garnish with more fresh mint if you'd like.