Try this super simple, quick-to-make recipe with Brussels sprouts and pomegranates for a festive dinner side dish that deserves to be centre stage.
- 700g Brussels sprouts, trimmed and halved
- 2tbsp olive oil
- 50g walnut halves, roughly chopped
- 3tbsp pomegranate molasses
- 80g pomegranate seeds
- Bring a large pan of salted water to the boil. Add the Brussels sprouts and cook for no more than 2min. Drain well.
- Heat the olive oil in a large frying pan and add the garlic and cook for just 30 seconds. Tip in the Brussels sprouts and toss well with the garlic and cook for about 6-8min until starting to turn golden.
- Add the walnut halves and pomegranate molasses and toss everything together cooking for a further 5min. Remove from the heat and stir though the pomegranate seeds and season well to taste. Serve scattered with a few extra chopped walnut halves.
- A 100g portion of pomegranate seeds provides half of the recommended daily amount of vitamin C, which contributes to the normal function of the immune system. Pomegranates are also a source of vitamin K, some B vitamins and minerals such as calcium, potassium and iron.
- The calorie count of pomegranate seeds is 89kcal per 100g, making pomegranate seeds a low-calorie fruit.
- Available in all major retailers, pomegranate seeds can be used straight from the pack – either as a snack, or a part of both sweet and savoury recipes. Discover more here.