Sizzled Sprouts with Pistachios & Pomegranate

Ingredients

  • 3 tbsp olive oil
  • 500g Brussels sprouts halved
  • 50g pistachios, roughly chopped
  • 100g pomegranate seeds
  • pomegranate molasses, to drizzle (optional)

Instructions

  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.
  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.

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