Sunday lunch recipe for 4 people, takes only 20 mins; recipe has sunflower oil, brussels sprout, butter, sesame seed, pomegranate seed and pomegranate molasses.
Burnt sprouts with pomegranate & sesame
Course: Sunday lunch
Servings
4
servings
Prep time
10 mins
Ingredients
- Butter: 25g cold butter, diced
- Sunflower Oil: 3 tbsp rapeseed or sunflower oil
- Sesame Seed: 1 tbsp sesame seeds
- Pomegranate Seed: 100g pomegranate seeds
- Pomegranate Molasses: drizzle of pomegranate molasses
- Brussels Sprout: 400g Brussels sprouts, halved
Directions
- Heat the oil in a large frying pan over a medium heat. Put the sprouts in the pan, cut-side down, and leave them to sizzle away happily for 10 mins without disturbing them.
- Halfway through cooking, dot over the butter and leave it to sizzle and brown - the sprouts need to be really crispy and dark brown. If they are just lightly brown, carry on cooking for another 5-10 mins.
- Scatter over the sesame seeds and stir-fry everything until the seeds are toasted. Off the heat, toss through the pomegranate seeds, then season the sprouts with salt and tip into a serving dish. Drizzle with the pomegranate molasses before serving.
