Beautiful Brussels Sprouts with pomegranate

I know brussels sprouts can be polarising, but I do urge you to give this recipe a go.

These beautiful brussels sprouts with pomegranate are lovely and caramelised. The addition of the pomegranate molasses assists here as well as gives an incredible sweetness and tartness to the dish. I adore this recipe. But then, I am a raving fan of brussels sprouts (when they are done right).

I only ever cook these beautiful brussels sprouts with pomegranate when they are in Season. For us here in Australia, the season is now over Spring & Summer. If you are residing elsewhere, this is a great seasonal produce guide here for you to utilise.

This is a great salad or side dish when you are next entertaining. They would also look very ‘Christmas-y’ on your Christmas table. They are super pretty. 

I hope you love this recipe for these beautiful brussels sprouts with pomegranate. Do let me know if you try the recipe. And if you do, don’t forget to rate the recipe if you’d be so kind, below. Just click on the stars to do so.

Nellie

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Beautiful Brussels Sprouts with pomegranate

Brussels sprouts with pomegranate

I know brussels sprouts can be polarising but I do urge you to give this recipe a go. The brussels sprouts are caramelised and sticky with the pomegranate and it is super tasty. A great recipe when you are entertaining or for your Christmas table. It is as pretty as a picture too.

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Course: Salad, Side Dish

Cuisine: Middle Eastern, Mediterranean

Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Servings: 6 people

Calories: 245kcal

Author: Nellie Kerrison | Relish Mama

Cost: $15

Equipment

• 1 Large saucepan
• 1 Colander
• 1 Salad bowl or platter

Ingredients

• 500 g Brussels sprouts trimmed and halved
• 1-2 tablespoons olive oil
• 5 tablespoons pomegranate molasses
• Sea salt
• 1 lemon juiced
• 2 tablespoons dill washed & chopped
• 1 small handful mint leaves
• 60 g pistachios toasted & roughly chopped
• ½ pomegranate seeded
• 100 g labne or feta
• Extra virgin olive oil at the very end to drizzle

Instructions

• Bring a medium saucepan of water to the boil with a pinch of salt.
• Blanch the Brussels sprouts for 30 seconds then drain well.
• Heat the olive oil in a medium frying pan over medium heat.
• Add the Brussels sprouts and cook 3-5 minutes, turning as little as possible so they get a charring effect. Add the pomegranate molasses and cook until the Brussels sprouts are caramelised – around 3-5 minutes. Remove from the heat.
• Place the Brussels sprouts in a bowl and season with sea salt. Add the lemon juice. Add the dill & mint and scatter over the pistachios and pomegranate seeds. Toss gently to combine.
• Place in a serving bowl or platter. Add dollops of labne or alternatively, you could crumble over some feta.
• Drizzle with extra virgin olive oil and scatter with a few more herbs, when serving.

Notes

Be sure to get a nice caramelisation on the brussels sprouts. And labne or feta could be used for this recipe or you could leave out if need be.

Nutrition

Calories: 245kcal | Carbohydrates: 22g | Protein: 6g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 15mg | Sodium: 212mg | Potassium: 417mg | Fiber: 5g | Sugar: 11g | Vitamin A: 720IU | Vitamin C: 83mg | Calcium: 125mg | Iron: 1mg