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Who said Brussels Sprouts can’t be delicious? This warm Christmas recipe will convert even the biggest sceptic. Serve it as a side with your fave festive mains or make it a meal by adding your fave protein.
Preheat oven to 200 degrees celsius. Trim brussels sprouts and using a small knife, cut each one in half, removing the tough outer leaves as you do so. Slice the red onion. Mince the garlic.
Set a pan of salted water to boil. Then simmer the sprouts for 4-5 minutes. Transfer to a lined roasting tray, season with salt, pepper, 1 of the garlic cloves, the mixed dried herbs and a little olive oil, and roast in the oven for a further 15 minutes until just slightly golden. Meanwhile, brown the almonds for 1-2 minutes in a fry pan. Set aside.
In a medium fry pan, heat 1 tbsp olive oil. Fry the onion and remaining garlic for 2-3 minutes until softened. Remember to fry this on a low heat as we want the red onion lightly caramelised.
Make your dressing by mixing 1 tbsp olive oil with 1 tbsp white wine vinegar. Add the sprout mixture to a salad bowl and top with dressing, sliced almonds and pomegranate seeds. Season with salt and pepper. Serve as a side with your choice of protein, for example 1 chicken breast per person. Enjoy!
Serves four as a delicious side. Simply add your fave protein to make it a meal, for example 1 chicken breast, 1 cup of chickpeas or 100g of halloumi.