Embark on a culinary journey with this exquisite Pomegranate and Walnut Brussels Sprouts recipe, a super simple and quick-to-make side dish that effortlessly combines the robust flavours of Brussels sprouts and the refreshing sweetness of pomegranates, promising a delightful and unique twist to elevate your dining experience.

INGREDIENTS

700g Brussels sprouts, trimmed and halved

2tbsp olive oil

50g walnut halves, roughly chopped

3tbsp pomegranate molasses

80g pomegranate seed

METHOD

Bring a large pan of salted water to the boil. Add the Brussels sprouts and cook for no more than 2 minutes. Drain well.

Heat the olive oil in a large frying pan and add the garlic and cook for just 30 seconds. Tip in the Brussels sprouts and toss well with the garlic and cook for about 6 – 8 minutes until starting to turn golden.

Add the walnut halves and pomegranate molasses and toss everything together cooking for a further 5 minutes. Remove from the heat and stir though the pomegranate seeds and season well to taste. Serve scattered with a few extra chopped walnut halves.

Recipe by Poppin Poms