Sizzled sprouts with pistachios & pomegranate

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

  • Prep:10 mins
    Cook:20 mins
  • Serves 8
  • Easy

Nutrition per serving

  • kcal 126
  • fat 8g
  • saturates 1g
  • carbs 6g
  • sugars 4g
  • fibre 5g
  • protein 4g
  • salt 0g

Ingredients

  • 3 tbsp olive oil
  • 500g Brussels sprouts, halved
  • 50g pistachios, roughly chopped
  • 100g pomegranate seeds
  • pomegranate molasses, to drizzle (optional)

Method

  1. Heat the oil in a large frying pan over a medium-high heat. Put the sprouts in the pan, cut-side down, and leave them to fry for 10-15 mins, tossing occasionally. If they’re just lightly brown, carry on cooking for a further 5 mins until blistered.

  2. Scatter over the pistachios and stir-fry until toasted. Remove from the heat and stir through the pomegranate seeds. Season with salt and tip into a serving dish. Drizzle with a little pomegranate molasses, if you like.