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
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Prep:10 mins
Cook:20 mins
- Serves 8
- Easy
Nutrition per serving
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kcal 126
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fat 8g
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saturates 1g
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carbs 6g
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sugars 4g
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fibre 5g
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protein 4g
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salt 0g
Ingredients
- 3 tbsp olive oil
- 500g Brussels sprouts, halved
- 50g pistachios, roughly chopped
- 100g pomegranate seeds
- pomegranate molasses, to drizzle (optional)
Method
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.
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.