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Raw Food Recipe Brussel Sprouts and Figs

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.


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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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  1. Karla Rothmann wrote on November 17, 2012

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

  2. co van der hoek wrote on October 14, 2012

    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

  3. Chase wrote on July 4, 2012

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

  4. Barb wrote on April 16, 2012

    Made this on weekend it was scrumptous…

  5. Andrea wrote on January 14, 2012

    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.

  6. Dez wrote on March 15, 2011

    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.

  7. Stephanie wrote on October 7, 2010

    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 wrote on October 7, 2010

      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. :-)

  8. Angelique wrote on September 24, 2010

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

  9. Denise wrote on September 23, 2010

    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! :)

  10. Allie Hanlon wrote on September 23, 2010

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


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