Brussels Sprouts — Keep It Cleaner

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  • Christmas_Generic
  • Veggie

Brussels Sprouts

  • Serves 4
  • Under 30 mins
  • Why We Love It

    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.

  • Step 1

    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.

  • Step 2

    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.

  • Step 3

    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.

  • Step 4

    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!

  • Extra Notes

    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.

Ingredients
  • 350  grams
    brussels sprouts
  • 2  tsp
    your choice of dried herbs
  • 90  grams
    pomegranate seeds
  • ½  x
    red onion
  • 2  tbsp
    extra virgin olive oil
  • 30  grams
    slivered almonds
  • 2  x
    garlic clove
  • 1  tbsp
    white wine vinegar
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