Recipe Charred Brussels Sprouts with Pomegranate Molasses & Pistachios
Mostly whole foods
Gluten-free option
Soy-free option
Freshly Picked
Easy peasy
Comfort food
Holidays
Entertaining
Lazy dinners
Main meals
Brussels sprouts are best enjoyed fried up crispy like this. Pomegranate seeds and molasses add a touch of sweetness, and the radicchio and pistachios give the dish some fun textures AND fun words.
You will need
Serves 4
- 300g Brussels sprouts, halved lengthwise
- 20ml vegetable oil
- 1 radicchio, roughly torn
- Salt & pepper
Glaze
- 1/2 teaspoon cumin powder
- 1/2 teaspoon coriander powder
- 30ml pomegranate molasses
- 100ml water
To serve
- 1 pomegranate, seeds
- 100g pistachios, lightly roasted
Recipe: Simon Toohey
Directions
-
Step 1
Add vegetable oil and sliced Brussels sprouts to a hot pan over medium-high heat. Stir the Brussels sprouts through the oil and arrange so that the sliced side faces down in the pan.
-
Step 2
Mix the ingredients for the glaze in a small bowl.
-
Step 3
Once the Brussels sprouts have coloured, pour in the glaze. Then season with salt and pepper. Roughly tear the radicchio and add it to the pan as well, heating through for a few minutes.
-
Step 4
Pour the Brussels sprouts into your serving bowl, and top with pistachios and pomegranate seeds to serve.
Recipe: Simon Toohey
More whole foods recipes
Charred Brussels Sprouts with Pomegranate Molasses & Pistachios
Directions
0 mins to prep
30 mins to cook
-
Step 1
Add vegetable oil and sliced Brussels sprouts to a hot pan over medium-high heat. Stir the Brussels sprouts through the oil and arrange so that the sliced side faces down in the pan.
-
Step 2
Mix the ingredients for the glaze in a small bowl.
-
Step 3
Once the Brussels sprouts have coloured, pour in the glaze. Then season with salt and pepper. Roughly tear the radicchio and add it to the pan as well, heating through for a few minutes.
-
Step 4
Pour the Brussels sprouts into your serving bowl, and top with pistachios and pomegranate seeds to serve.
You will need
Serves 4
- 300g Brussels sprouts, halved lengthwise
- 20ml vegetable oil
- 1 radicchio, roughly torn
- Salt & pepper
Glaze
- 1/2 teaspoon cumin powder
- 1/2 teaspoon coriander powder
- 30ml pomegranate molasses
- 100ml water
To serve
- 1 pomegranate, seeds
- 100g pistachios, lightly roasted