Burnt sprouts with pomegranate & sesame

Burnt sprouts with pomegranate & sesame

By Barney Desmazery
  • 1
  • 2
  • 3
  • 4
  • 5
(2 ratings)
By
Magazine subscription – 5 issues for £5

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
Save to My Good Food
Please sign in or register to save recipes.
Print

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.

  • Recipe Tip

    '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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
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
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?