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