Sticky sprouts with grapes & walnuts

Want to spruce up your sprouts? Our inventive recipe with sweet grapes, Greek yogurt mint dressing and crunchy nuts won’t disappoint

  • Prep:10 mins
    Cook:20 mins
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 216
  • fat 13g
  • saturates 4g
  • carbs 18g
  • sugars 17g
  • fibre 6g
  • protein 8g
  • salt 0.3g


  • 800g Brussels sprouts
  • 6 tbsp fig jam
  • 2 tbsp balsamic vinegar
  • large handful red grapes
  • 50g toasted walnuts, roughly chopped
  • 200g thick Greek yogurt
  • 2 tbsp chopped mint, plus a few small leaves to garnish


  1. 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.

  2. 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.

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