Roasted Brussel Sprouts With California Prune purée, Harissa and Walnuts

Quit pouting, get sprouting!  From the flavour first bite, puréed California Prunes add moisture and coat the fresh Brussel sprouts with a natural sweet glaze to remove any bitter tastes.  The walnuts give it a crunch and the harissa adds spice to the dish.


Makes: 8Prep Time: 25 minCook Time: 20 min


  • 900g Brussel sprouts, washed, stems and outer leaves removed and halved
  • 1/4  cup olive oil
  • 2 tbsp harissa paste
  • 1/2 tbsp sea salt
  • 1/3 tbsp pepper
  • 1 cup diced California Prunes
  • 3/4 cup chopped walnuts
  • 1/4 cup California Prune puree
  • 3/4 cup balsamic vinegar
  • 1/3 tbsp honey


  1. Preheat oven to 220°C and line a baking sheet with foil. Combine brussel sprouts, olive oil, harissa paste, salt and pepper and mix until well.

  2. Transfer to baking sheet and roast for 10 minutes. Flip them to ensure even cooking and roast for 10 minutes more.

  3. Remove from heat and stir in California Prunes, walnuts, California Prune purée, balsamic and honey.

California Prune purée:

1 1/3 cups California Prunes

6 Tablespoons hot water

Blend in a blender or food processor until puréed. Keep in the refrigerator for up to one month.

Servings: 4 ½ cup servings

Per serving:

Calories: 170

Total Fat: 13.6 grams

Total Carbohydrate: 11.5 grams

fibre: 4.95 grams

Sugar: 2.75 grams

Protein: 5.3 grams

Sodium: 170 mg


Leslie Bonci MPH RD CSSD LDN