- 700g Brussels sprouts, trimmed and halved
- 2tbsp olive oil
- 50g walnut halves, roughly chopped
- 3tbsp pomegranate molasses
- 80g pomegranate seeds
✓ Source of Fibre
|Nutrient||Per 100g||Per serving|
|Saturated Fat (g)||0.9||1.8|
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Try this super simple, quick-to-make recipe with Brussels & pomegranates for a side dish with a difference.
Bring a large pan of salted water to the boil. Add the Brussels sprouts and cook for no more than 2 minutes. Drain well.
Heat the olive oil in a large frying pan and add the garlic and cook for just 30 seconds. Tip in the Brussels sprouts and toss well with the garlic and cook for about 6 - 8 minutes until starting to turn golden.
Add the walnut halves and pomegranate molasses and toss everything together cooking for a further 5 minutes. Remove from the heat and stir though the pomegranate seeds and season well to taste. Serve scattered with a few extra chopped walnut halves.