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Sesame Brussels sprouts with pomegranate

A traditional Christmas menu must include Brussels sprouts, then we forget about them for the rest of the year. These sesame Brussels sprouts with pomegranate fit in an Easter menu or go well with grilled and roasted lamb all year round. It takes only 10 minutes to make.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 4 people
Cuisine: Middle Eastern
Calories: 1234
Ingredients Method

Ingredients
  

  • 400 g Brussels Sprouts
  • 1 pomegranate
  • 2 Tbsp olive oil
  • Dash of rice vinegar or lemon juice
  • Dash of Soy sauce
  • 1 tsp sesame oil
  • 2 Tbsp sesame seeds
  • Pomegranate molasses

Method
 

  1. Clean, then cut the sprouts in half. Cut the pomegranate in half, put half of the seeds aside.
  2. Blend the other half into a thick puree, then press the juice through a tea strainer.
  3. Heat the oil in a large frying pan.
  4. Put the sprouts in the pan, cut-side down, and turn down the heat. Put a lid on and cook for about 5 minutes. Turn them over then add the soy sauce, pomegranate juice, rice vinegar and a dash of water. Let it sizzle, then sauté again for 5 minutes or until tender.
  5. Scatter over the sesame seeds and the sesame oil, then gently stir for a minute.
  6. Transfer everything to a platter, scatter the pomegranate seeds over the sprouts and a couple of pinches of sesame seeds. Season with salt and pepper.
  7. Drizzle with pomegranate molasses just before serving.
  8. Serve warm.