Pomegranate & walnut Brussels sprouts
Serves: 4
- 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 |
|---|---|---|
| Energy (KJ) | 548 | 1137 |
| Energy (KJ) | 131 | 272 |
| Fat (g) | 7.5 | 15.6 |
| Saturated Fat (g) | 0.9 | 1.8 |
| Carbohydrates (g) | 14.8 | 30.9 |
| Fibre (g) | 3.7 | 7.6 |
| Sugars (g) | 6.9 | 14.3 |
| Protein (g) | 3.7 | 7.7 |
| Salt (g) | 0.1 | 0.3 |
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Try this super simple, quick-to-make recipe with Brussels & pomegranates for a side dish with a difference.
Method
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.