Sizzled Sprouts with Pistachios and Pomegranate

by BBC Good Food

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

Method

Based on 8 servings, adjust as needed.

Step 1

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.

Step 2

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.

  • Ingredients
  • Based on 8 servings
  • 500g Brussels Sprouts, halved 1x Sainsbury's Brussels Sprouts 500g
  • 100g Pomegranate Seeds 2x Sainsbury's Pomegranate 80g
  • 3 tbsp Olive Oil 1x Sainsbury's Olive Oil 500ml
  • 50g Pistachios, roughly chopped 1x Sainsbury's Pistachio Nuts 100g
  • 1 drizzle Pomegranate Molasses 1x Odysea Pomegranate Molasses 250ml
  • Maldon Salt, to taste 1x Maldon Sea Salt Flakes 250g
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