Pomegranate & chestnut sprouts
- Sophie Godwin – Cookery writer
Save recipe
Serves 6
Prep: 5 mins
Cook: 5 mins
0 reviews
loading...
Throw together Brussels sprouts, chestnuts and pomegranate seeds to make this wonderfully festive side dish
Dairy-free
Egg-free
Vegan
Vegetarian
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Showing items 1 to 3 of 3
Dukkah parsnips
A star rating of 0 out of 5.0 ratings
Celeriac dauphinoise
A star rating of 3.7 out of 5.3 ratings
Vegan terrine
A star rating of 4.5 out of 5.6 ratings
Ingredients
Nutrition
Units:
MetricUS
-
600g brussels sprouts
trimmed
-
3 tbsp olive oil
-
180g cooked chestnuts
roughly chopped
-
2 tbsp pomegranate molasses
-
handful of pomegranate seeds
to serve
Keep the screen awake with cook mode on the Good Food app.
Nutrition: Per serving
- kcal180
- fat8g
- saturates1g
- carbs19g
- sugars9g
- fibre8g
- protein5g
- salt0.2g
Ad
Method
-
step 1
Shred the sprouts by blitzing in a food processor, or do this carefully with a sharp knife. Heat the oil in a large frying pan over a medium-high heat and fry the sprouts, stirring regularly for 2-3 mins until mostly softened. Stir in the chestnuts, then drizzle in the pomegranate molasses.
-
step 2
Fry for 1-2 mins more, or until the sprouts are tender and beginning to caramelise in places. Remove from the heat and season. Scatter over the pomegranate seeds.
Recipe from Good Food magazine, Vegetarian Christmas 2021
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
0 reviews
Ad
Ad
Get 3 months of Good Food All Access
Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.
Loading...
Ad
Loading...
Loading...