Raw Food Recipe Brussel Sprouts and Figs

by Susan on September 20, 2010

It all started with a conversation on Facebook. One of my friends asked if anyone had a recipe for brussel sprouts. I love brussel sprouts. I think my love for them started when I used them as Barbie cabbages. I used to beg my mom to give me some so Barbie could cook too. And I am very suggestive. So, when I went to the farmer’s market yesterday, one of my goals was to score some brussel sprouts!

The brussel sprouts that I did find were little bitty ones. Quite cute but very small. They would have made great Barbie cabbages. Raw brussel sprouts can be very bitter so I knew that if I was going to make a raw food recipe with them, I would have to enlist the dehydrator. I made a marinade of olive oil, garlic, a little lemon juice and salt and pepper. I let them sit for a bit, and then popped them in the dehydrator. After about 6 hours they were done.

I also had a box of figs that I had picked up earlier in the day. After tasting the brussel sprouts I decided they were just ok. Something was missing. I looked at the figs and then back at the brussel sprouts. Were the figs the missing piece? I tried it and it was magic. The sweetness of the figs complimented the brussel sprouts beautifully.

Brussel Sprouts with Figs

  • 3 cups brussel sprouts, halved (quartered if they are larger)
  • 1 cup fresh figs, quartered
  • 1/3 cup olive oil
  • 1 clove garlic, pressed
  • 1 teaspoon lemon juice
  • Himalayan Sea Salt (optional, to taste)
  • Pepper (optional, to taste)

1. Whisk together all ingredients except brussel sprouts and figs to make marinade.

2. Add brussel sprouts to marinade. Toss to coat well.

3. Place in dehydrator at 115 for 6 hours.

4. Remove from dehydrator and mix in quartered figs.

We are on day 11 of the raw food challenge 21. You can still join in! Find it here: Rawmazing Challenge 21 Fall

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{ 22 comments… read them below or add one }

Jennifer and Jaclyn @ sketch-free vegan September 20, 2010 at 11:14 am

Never tried raw brusselsprouts before…however they look delicious!


nati September 20, 2010 at 12:16 pm

its really hard to eat raw brusselsprouts….


Susan September 20, 2010 at 12:21 pm

Yes…it would be really hard to eat raw brussel sprouts.That is why these are quartered, marinated and also in the dehydrator for at least 6 hours, they get almost a “slow roasted” quality.


janet September 20, 2010 at 3:25 pm

Oh what a gorgeous picture! It made my mouth water! I would think part of the success of this is to have the smaller brussels sprouts–they wouldn’t be so bitter to start with and then with the marinating & dehydrating you’ve “tenderized” them. The figs are the crowning, and interesting, touch! Thanks for this one, Susan.


Faith Lubitz September 20, 2010 at 4:35 pm

very creative!


Colin Ceres September 20, 2010 at 4:53 pm

This is a very enlightening post about the humble Brussell Sprout. I only eat spouts a Christmas but only to appease the mothering law. However, from this post I shall try this recipe. I love figs but I feel combining them with sprouts might cause a vapious atmosphere of an unsavoury nature, if you know what I mean.


pure2raw twins September 20, 2010 at 6:18 pm

Love the idea of brussel sprouts and figs together, two of my favorite things at the moment! YUM


Roxanne September 20, 2010 at 7:25 pm

“Barbie cabbages” :)
Only Susan would have thought of it. Great recipe! Thank you!


Kathy Lee September 20, 2010 at 10:08 pm

Love this idea & love the photo! Excellent raw inspiration! I think balsamic vinegar would make it even better. ; )


Eco Mama September 22, 2010 at 5:28 pm

Very pretty! Nice combination.
Eco Mama


Jodi September 22, 2010 at 6:05 pm

This looks yummy, will make brussel sprouts easier for the kids!!


Allie Hanlon September 23, 2010 at 3:40 pm

I love it! Never would have expected the two would go together, but hey, why wouldn’t they?


Denise September 23, 2010 at 6:21 pm

Hadn’t considered brussel sprouts as a candidate for raw eating – I do not like bitter tastes much. But marinated and ‘warmed’ in the dehydrator sounds palatable.

… and with figs?!?!? I will let you know after I try it. I WILL TRY IT… REALLY! :)


Angelique September 24, 2010 at 6:08 pm

What an inspired combination — I’d love to try this.


Stephanie October 7, 2010 at 12:40 am

Oh my gosh, this is a great adaptation of my favorite brusell sprout + craisin + walnut cooked Thanksgiving salad. What a great raw version! I think the brussel sprouts and figs need some walnuts and maybe some cinnamon and orange juice instead of the lemon and garlic? What do you think?


Susan October 7, 2010 at 6:57 am

Personally I like the balance of the lemon and garlic which balances the sweetness of the fig. But you can make it how ever you wish. :-)


Dez March 15, 2011 at 11:41 am

HELP, what can be used as a substitute if you can’t find raw figs. ??
Honestly, I’ve never even seen a raw fig, I’ve only ever seen dried figs.


Andrea January 14, 2012 at 7:40 pm

This has become a favorite of mine! I fix the brussels sprouts at least weekly, but I haven’t tried them with figs yet. Looking forward to figs being in season.


Barb April 16, 2012 at 4:51 pm

Made this on weekend it was scrumptous…


Chase July 4, 2012 at 3:54 pm

I wish I could buy a dehydrator! Looks like this would be amazing.


co van der hoek October 14, 2012 at 1:43 am

i am a bit confused, are the figs in the dehydrator all the time? you wrote mix in all ingredients and mixi in with the figs 😉 i am a starter in the raw food kitchen – so help me out please


Karla Rothmann November 17, 2012 at 2:52 pm

I used persimmon instead of figs (since that was what I had). Delicious!!


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