Burnt sprouts with pomegranate & sesame

Burnt sprouts with pomegranate & sesame

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(1 ratings)

Prep: 10 mins Cook: 20 mins

Easy

Serves 4
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

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal205
  • fat16g
  • saturates4g
  • carbs8g
  • sugars7g
  • fibre6g
  • protein4g
  • salt0.2g
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Ingredients

  • 3 tbsp rapeseed or sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 400g Brussels sprouts, halved
    Brussels sprouts

    Brussels sprouts

    bruss-ell spr-ow-t

    The quintessential Christmas dinner veg, Brussels sprouts are throught to have been cultivated…

  • 25g cold butter, diced
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

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

Method

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

  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.

  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.

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Comments, questions and tips

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SiNZ
13th Mar, 2016
5.05
A very interesting and enjoyable take on sprouts. Never liked them as a kid. Grown to quite like them steamed, providing they remain firm. Burning them changes them completely - you wouldn't know it was a sprout. I didn't have pomegranate so used dried cranberries (halving the amount, as per google advice). Went a wee bit astray when I discovered I still had the heat on after adding cranberries (was doing a meal with five elements on and turned off the wrong one!) so the cranberries were a tad caramelised but overall a hit. Will definitely do again, though I'd like to track down some pomegranate seeds.
elizabeth60
3rd Jan, 2016
My son-in-law doesn't like sprouts - but does like pomegranate. I did some sprouts this way on Christmas day and he ate three, so the recipe was considered a hit. He couldn't show his new son that he wouldn't even try a new food.
catie74
18th Dec, 2015
Tried this out yesterday. Loved it served at room temperature as a salad with cold meats
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