Roast sprouts with walnuts and pomegranates

Name: Roast sprouts with walnuts and pomegranates
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: Serves 8
Ingredients: 800g trimmed and halved brussels sprouts; Vegetable oil; 50g walnut halves; a handful of fresh sage leaves; 2-3 tbsp pomegranate molasses; A handful of pomegranate seeds

Easy
December 2019

Easy
December 2019

Serves 8
Hands-on time 10 min, oven time 15 min

Super simple, quick-to-make yet full of flavour – what’s not to like? Try this roast Brussels sprouts recipe with walnuts and pomegranates for a side dish with a difference.

For the serious sprout lovers among us, take a look at our Brussels sprouts recipe collection.

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Nutrition: For 8

Calories: 130kcals
Fat: 7.1g (1g saturated)
Protein: 4.7g
Carbohydrates: 8.8g (6.2g sugars)
Fibre: 6.1g
Salt: trace salt

Nutrition: per serving

Calories: 130kcals
Fat: 7.1g (1g saturated)
Protein: 4.7g
Carbohydrates: 8.8g (6.2g sugars)
Fibre: 6.1g
Salt: trace salt

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Ingredients

800g trimmed and halved brussels sprouts
Vegetable oil
50g walnut halves
a handful of fresh sage leaves
2-3 tbsp pomegranate molasses
A handful of pomegranate seeds

800g trimmed and halved brussels sprouts
Vegetable oil
50g walnut halves
a handful of fresh sage leaves
2-3 tbsp pomegranate molasses
A handful of pomegranate seeds

Method

Heat the oven to 200°C/180°C fan/gas 6. Toss 800g trimmed and halved brussels sprouts with a glug of veg oil on a roasting tray, then roast for 10 minutes.
Add 50g walnut halves and a handful of fresh sage leaves, toss to coat, then return to the oven for 5 minutes.
Drizzle 2-3 tbsp pomegranate molasses over, shake the tin to coat everything, then tip onto a warmed serving plate or bowl and scatter over a handful of pomegranate seeds.

Method

Heat the oven to 200°C/180°C fan/gas 6. Toss 800g trimmed and halved brussels sprouts with a glug of veg oil on a roasting tray, then roast for 10 minutes.
Add 50g walnut halves and a handful of fresh sage leaves, toss to coat, then return to the oven for 5 minutes.
Drizzle 2-3 tbsp pomegranate molasses over, shake the tin to coat everything, then tip onto a warmed serving plate or bowl and scatter over a handful of pomegranate seeds.

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