Fig-Glazed Brussels Sprouts with Mint Yogurt


For those of you that live in New York, you may be familiar with the popular Brussels sprouts at an amazing little restaurant in the village called Alta.  You may also be a fan of a similar dish at the nearby restaurant Ilili.  I am a devoted fan of both versions, and when I had my first baby and could no longer easily venture to Manhattan for dinner, I decided it was time to learn how to make these at home.  What I came up with is a combination of both dishes, taking what I consider to be the best aspects of each and melding them together.  These are not your typical Brussels sprouts, and will make any hater of these little guys into an all-time lover – guaranteed!

I often just roast Brussels sprouts with some olive oil and salt and pepper (after blanching them for a couple minutes) and am perfectly satisfied.  But, for those occasions when you want to take it up a notch, such as Thanksgiving, these will be the hit of the party.  I have had a lot of requests for this recipe, and I am happy to finally share it!


  • 1 lb Brussels sprouts
  • Salt to taste
  • Vinegar (balsamic or sherry works well) to taste
  • 1/2 – 1 cup fig puree
  • 1/2 – 1  cup mint yogurt
  • 1/4 cup pistachios
  • 1 apple, cut into 1/2 inch cubes

Fig puree:

  • 1/2 cup water
  • 1/2 cup fig jam (whole foods sells a great one)

Mint Yogurt:

  • 1 cup yogurt
  • 4 tbsp fresh mint, finely chopped
  • 3/4 tsp salt, or to taste



  1. Blanch Brussels sprouts in boiling water for 1-2 minutes.  Take out and let cool.  Once cooled, toss  in olive oil and roast at 400° until crispy, about 15 minutes. Once  the outer leaves are browned and the inner parts are green, they are ready. Don’t over cook or they will be bitter and mushy.  Toss with salt and a few dashes of vinegar to taste.*
  2. Make fig puree by bringing both ingredients to a boil and then mixing in a blender.*
  3. Make mint yogurt by adding the yogurt, mint and salt together.
  4. Toss Brussels sprouts with fig puree and mint yogurt (by the spoon full until you like the taste), pistachios and apples.  Garnish with extra mint.



  1. *You can skip the blanching if you want to save time, and just roast the Brussels sprouts at about 450° for 20 minutes or so.  I blanch them first because it takes away the bitter taste.  Also, they are less prone to mushiness since the roasting time is decreased.
  2. **I have tried this with regular figs instead of fig jam and it is not the same.  The density of the sweetness from the jam is really what takes these to the next level.


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