This is probably your best way to appeal to those with an aversion to sprouts. The sweetness of the shallots, pomegranate and maple hides a bit of the natural bitterness and gives the little brassicas a comforting edge.
600g | brussels sprouts |
120ml | olive oil |
300g | baby shallots, peeled (or spring onions, white part only) |
2 tbsp | maple syrup |
2 | lemons zested |
2 tsp | pomegranate molasses |
2 | small pomegranates, deseeded to give about 8 tbsp of seeds |
20g | purple basil, leaves only, shredded |
salt and black pepper |
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