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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


  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon coriander powder
  • 30ml pomegranate molasses
  • 100ml water

To serve

  • 1 pomegranate, seeds
  • 100g pistachios, lightly roasted

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0 mins to prep

30 mins to cook

  1. 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.

  2. Step 2

    Mix the ingredients for the glaze in a small bowl.

  3. 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.

  4. Step 4

    Pour the Brussels sprouts into your serving bowl, and top with pistachios and pomegranate seeds to serve.

Recipe: Simon Toohey

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