- 600g brussels sprouts
- 120ml olive oil
- 300g baby shallots, peeled (or spring onions, white part only)
- 2 tbsp maple syrup
- Grated zest of 2 lemons
- 2 tsp pomegranate molasses
- Seeds of 2 small pomegranates (about 8 tbsp in total)
- 20g purple basil, leaves only, shredded
- Salt and black pepper
- Serves four to six
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.
- 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.
- 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.
- Serve warm or at room temperature, with the remaining pomegranate seeds and basil sprinkled on top.