Burnt sprouts with pomegranate & sesame
- Preparation and cooking time
- Serves 4
- 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
- STEP 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.
- 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.