Sizzled sprouts with pistachios & pomegranate

bbc good food team brussels sprouts christmas festive side dishes gluten free pistachios pomegranate seeds vegan vegetarian vitamin c winter

N/A

Source

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.