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.
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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.
