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.
700g Brussels sprouts, trimmed and halved
2tbsp olive oil
50g walnut halves, roughly chopped
3tbsp pomegranate molasses
80g pomegranate seed
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