Name: Burnt sprouts with pomegranate & sesame
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Middle Eastern
Ingredients: 3 tbsp rapeseed or sunflower oil; 400g brussels sprouts halved; 25g cold butter diced; 1 tbsp sesame seeds; 100g pomegranate seeds; drizzle of pomegranate molasses

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Burnt sprouts with pomegranate & sesame

Burnt sprouts with pomegranate & sesame

Barney Desmazery

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Serves 4

Easy

Prep: 10 mins

Cook: 20 mins

A star rating of 5 out of 5.3 ratingsRate

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Add a deliciously different side dish to your Christmas dinner spread with these pan-fried brussels sprouts and juicy pomegranate seeds, drizzled with pomegranate molasses

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

3 tbsp rapeseed or sunflower oil
400g brussels sprouts

halved
25g cold butter

diced
1 tbsp sesame seeds
100g pomegranate seeds
drizzle of pomegranate molasses

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Nutrition: per serving

kcal205
fat16g
saturates4g
carbs8g
sugars7g
fibre6g
protein4g
salt0.2g

Method

step 1

Heat the oil in a large frying pan over a medium heat. Put the brussels sprouts in the pan, cut-side down, and leave them to sizzle away happily for 10 mins without disturbing them.
step 2

Halfway through cooking, dot over the butter and leave it to sizzle and brown – the sprouts need to be really crispy and dark brown. If they are just lightly brown, carry on cooking for another 5-10 mins.
step 3

Scatter over the sesame seeds and stir-fry everything until the seeds are toasted. Off the heat, toss through the pomegranate seeds, then season the sprouts with salt and tip into a serving dish. Drizzle with the pomegranate molasses before serving.

RECIPE TIPS

‘BURNT’ GREENS

‘Burning’ your greens sounds like something to avoid, but it can give them a whole new depth of flavour that's like the addictive crispy seaweed (basically cabbage) you get in Chinese restaurants. The art to burning sprouts or cabbage is to sizzle them gently so by the time the cut side is deep brown, the rest of the vegetable has wilted in the heat.

Recipe from Good Food magazine, December 2015

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A star rating of 5 out of 5.3 ratings

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