Brussels sprouts – they’re a festive classic that usually divide. Yet with a simple addition of pomegranate and flaked almond, I’m willing to bet even the most doubting of Christmas dinner diners will be won over by what’s on offer.
More great recipes from your favourite Chefs
- Hardcover Book
- Wareing, Marcus (Author)
- English (Publication Language)
- 256 Pages – 11/07/2024 (Publication Date) – HarperCollins (Publisher)
- Hardcover Book
- Wareing, Marcus (Author)
- English (Publication Language)
- 288 Pages – 10/28/2021 (Publication Date) – HarperCollins (Publisher)
- Hardcover Book
- Wareing, Marcus (Author)
- English (Publication Language)
- 288 Pages – 11/02/2017 (Publication Date) – HarperCollins (Publisher)
Read This Magazine participates in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
Brussels sprouts
Print RecipeIngredients
- 500g Brussels sprouts, outer leaves peeled (use small knife to criss cross the stalk)
- 75g unsalted butter
- ½ pomegranate, seeds removed
- 100g toasted flaked almonds
- Salt and pepper
Instructions
Step 1. Bring a large pan of salted water to the boil. Add the sprouts and cook for 5 minutes until tender. Now drain.
Step 2. Heat a large frying pan / sauté pan and add the butter. Once melted add the cooked sprouts and season well with salt and pepper – sauté for a couple of minutes until lightly coloured and transfer to a serving bowl.
Step 3. Sprinkle with pomegranate seeds and toasted flaked almonds to serve.
