Sticky sprouts with grapes & walnuts

1 of 5-a-day christmas side dishes fibre folate gluten free make ahead roast dinner sunday roast recipes vitamin c

N/A

Source

Ingredients

800g Brussels sprout

6 tbsp fig jam

2 tbsp balsamic vinegar

large handful red grapes

50g toasted walnut , 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.