Restaurant-style Brussels sprouts, with their crisp, caramelized shells and tender insides, show up on many, many menus throughout NYC. Usually it’s hard to go wrong with this order, as long as they’re roasted, fried or otherwise prepared so they’re sweet – a far cry from the stinky steamed Brussels sprouts from the school cafeteria.
Ilili, a Lebanese restaurant in Chelsea, makes a terrific Brussels sprouts dish with sweet and savory flavors, unlike any other I’ve tasted. Sweet fig jam sauce coats the sprouts, complementing tangy mint yogurt and crunchy walnuts.
- 1 lb Brussels sprouts, cleaned and halved
- 6-8 fresh mint leaves, chopped
- 1/2 cup plain greek yogurt
- 2 tablespoons fig jam
- 2 tablespoons walnuts, toasted and crumbled
- Preheat oven to 500 degrees.
- Line a rimmed baking sheet with parchment paper and add brussels sprouts. Season with salt, pepper, and generously coat with olive oil. Toss to combine. Roast until softened and browned, 10-20 minutes. Discard any burnt outer leaves
- Stir mint leaves into yogurt, adding 1/2 teaspoon salt. Set aside.
- Add fig jam to a small pot over medium heat. Pour in 2 tablespoons water and cook until bubbling but not too thick, 2-3 minutes. If desired, purée sauce in a blender.
- Serve Brussels sprouts drizzled with fig sauce, mint yogurt, and topped with crumbled walnuts.