Burnt sprouts with pomegranate & sesame

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N/A

Source

Ingredients

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

Method

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.

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.

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.