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.


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.