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Pan fried brussels sprouts and shallots with pomegranate and purple basil

Side Vegetarian

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


  1. Trim off the ends of the sprouts and cut them in two lengthways.
    Heat up a large wok or nonstick pan, and add two tablespoons of oil. Fry
    half the sprouts on high heat for about four minutes, until nicely
    golden brown all over but still quite crunchy. Transfer to a mixing bowl
    and keep somewhere warm. Add more oil to the pan and repeat with the
    remaining sprouts.
  2. Add two tablespoons of oil to the pan and fry the shallots as you
    did the sprouts, for four to six minutes. Add to the sprout bowl. Add
    the maple syrup, lemon zest, molasses
    and remaining oil to the still warm vegetables. Add half the
    pomegranate seeds and half the basil, season generously and toss to mix.
  3. Serve warm or at room temperature, with the remaining pomegranate seeds and basil sprinkled on top.