Add a deliciously different side dish to your Christmas spread with these pan-fried brussels sprouts and juicy pomegranate seeds, drizzled with pomegranate molasses
Prep:10 mins
Serves 8
3 tbsp olive oil500g brussels sprouts, halved50g pistachios, roughly chopped100g pomegranate seedspomegranate molasses, to drizzle (optional)
STEP 1Heat the oil in a large frying pan over a medium-high heat. Put the brussels 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 2Scatter 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.
