Sizzled Sprouts With Pistachios & Pomegranate

• Jerry Sargeant
• October 14, 2019

INGREDIENTS:

This recipe makes 8 Servings

• 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.