Brussels sprouts – they’re a festive classic that usually divides people. Yet with a simple addition of pomegranate and flaked almonds, even the most doubting of Christmas dinner diners could be won over by this recipe
INGREDIENTS
500g (171⁄2oz) Brussels sprouts, outer leaves peeled (use small knife to criss cross the stalk)
75g (21⁄2oz) unsalted butter
1⁄2 pomegranate, seeds removed
100g (31⁄2oz) toasted flaked almonds
Salt and pepper
METHOD
1. Bring a large pan of salted water to the boil. Add the sprouts and cook for 5 minutes until tender. Then drain.
2. Heat a large frying pan/sauté pan and add the butter. Once melted add the cooked sprouts and season well with salt and pepper – sauté for a couple of minutes until lightly coloured and transfer to a serving bowl.
3. Sprinkle with the pomegranate seeds and toasted flaked almonds to serve.
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