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Welcome Tummywise Visitors. All of the great content from the Tummywise site has now been incorporated in the California Dried Plums site.

Quit Pouting, Get Sprouting!

From the flavor first bite, pureed dried plums 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.

 Recipe created by Leslie Bonci, MPH, RD, CSSD, LDN, for the California Dried Plum Board (

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Prep Time   25 min Cook Time   20 min Serves  4


1 pound Brussel sprouts, washed, stems cut off, outer leaves removed

    and cut in half

2 tablespoons olive oil

1 tablespoon harissa paste

3/4 teaspoon sea salt

1/2 teaspoon pepper

1/2 cup diced California dried plums

1/3 cup chopped walnuts

2 tablespoons plum puree*

1 teaspoon balsamic vinegar

½ teaspoon honey


  1. Preheat oven to 425°F 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 dried plums, walnuts, plum puree, balsamic and honey.


Dried plum puree:

1 1/3 cups California dried plums

6 Tablespoons hot water


Blend in a blender or food processor until pureed. 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

Fiber: 4.95 grams

Sugar: 2.75 grams

Protein: 5.3 grams

Sodium: 342 mg