Burnt Sprouts With Pomegranate Sesame Recipes

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BURNT SPROUTS WITH POMEGRANATE & SESAME



Burnt sprouts with pomegranate & sesame image

Add a deliciously different side dish to your Christmas dinner spread with these pan-fried Brussels sprouts and juicy pomegranate seeds, drizzled with pomegranate molasses

Provided by Barney Desmazery

Categories     Side dish

Time 30m

Number Of Ingredients 6

3 tbsp rapeseed or sunflower oil
400g Brussels sprouts , halved
25g cold butter , diced
1 tbsp sesame seeds
100g pomegranate seeds
drizzle of pomegranate molasses

Steps:

  • Heat the oil in a large frying pan over a medium heat. Put the sprouts in the pan, cut-side down, and leave them to sizzle away happily for 10 mins without disturbing them.
  • Halfway through cooking, dot over the butter and leave it to sizzle and brown - the sprouts need to be really crispy and dark brown. If they are just lightly brown, carry on cooking for another 5-10 mins.
  • Scatter over the sesame seeds and stir-fry everything until the seeds are toasted. Off the heat, toss through the pomegranate seeds, then season the sprouts with salt and tip into a serving dish. Drizzle with the pomegranate molasses before serving.

Nutrition Facts : Calories 205 calories, Fat 16 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Fiber 6 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium

BRUSSELS SPROUTS WITH POMEGRANATE SEEDS



Brussels Sprouts with Pomegranate Seeds image

Provided by Anne Burrell

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 8

Extra-virgin olive oil, for drizzling
2 cloves garlic, smashed
2 pinches crushed red pepper
1/2 pound pancetta, cut into 1/4-inch dice
1 cup walnuts, coarsely chopped
1 quart Brussels sprouts, stemmed and leaves pulled apart
Kosher salt
1/4 cup pomegranate seeds

Steps:

  • Coat a large saute pan with olive oil; add the garlic and red pepper and heat over medium heat. Cook until the garlic has turned a lovely golden brown, 2 to 3 minutes, then remove it from the pan and ditch it -- it has fulfilled its garlic destiny! Add the pancetta and walnuts and cook until the pancetta is crispy and brown, 5 to 6 minutes. Add the Brussels sprout leaves and toss to combine. Season with salt, cover and cook until the sprouts have wilted, 2 to 3 minutes. Remove the lid, raise the heat to medium-high and let the leaves brown and "frizzle," 8 to 10 minutes more. Taste and season with salt if needed. Serve garnished with the pomegranate seeds.

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