Roast sprouts with walnuts and pomegranates

  • Portion size: Serves 8
  • Hands-on time 10 min, oven time 15 min
  • Difficulty: easy

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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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
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Method

  1. 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.
  2. Add 50g walnut halves and a handful of fresh sage leaves, toss to coat, then return to the oven for 5 minutes.
  3. 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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Nutrition

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