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.

No ratings yet

Print Pin

Course: Side Dish, Salad

Cuisine: Mediterranean, Middle Eastern

Prep Time: 10

Cook Time: 15

Servings: 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