Name: Pan fried brussels sprouts and shallots with pomegranate and purple basil
Ingredients: 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

Pan fried brussels sprouts and shallots with pomegranate and purple basil

Side Vegetarian

4-6

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.

Ingredients

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

Method

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.