Sizzled sprouts with pistachios & pomegranate

Add a deliciously different side dish to your Christmas spread with these pan-fried sprouts and juicy pomegranate seeds, drizzled with pomegranate molasses

Prep:10 mins
Cook:20 mins

Serves 8
Easy

Nutrition per serving

kcal 126
fat 8g
saturates 1g
carbs 6g
sugars 4g
fibre 5g
protein 4g
salt 0g

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.

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