Brussel Sprouts with Grapes, Fig Jam, & Coconut Mint Yogurt (paleo, AIP, vegan)
Recipe type: Paleo, Autoimmune Protocol, Vegan
Cuisine: Rustic, Holiday
Prep time: 
Cook time: 
Total time: 
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!
  1. 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.)
  2. 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.
  3. Mix ingredients for coconut mint yogurt.
  4. Wash and slice grapes in half.
  5. 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 Flash Fiction Kitchen at