Charred Orange Pomegranate And Pistachio Brussels Sprouts Recipes

SIZZLED SPROUTS WITH PISTACHIOS & POMEGRANATE

Steps:

• Heat the oil in a large frying pan over a medium-high heat. Put the sprouts in the pan, cut-side down, and leave them to fry for 10-15 mins, tossing occasionally. If they're just lightly brown, carry on cooking for a further 5 mins until blistered.
• Scatter over the pistachios and stir-fry until toasted. Remove from the heat and stir through the pomegranate seeds. Season with salt and tip into a serving dish. Drizzle with a little pomegranate molasses, if you like.

CHARRED BRUSSELS SPROUTS WITH PANCETTA AND FIG GLAZE

Steps:

• In a large (12 inches or wider) frying pan, heat 1 tablespoon of the oil over medium heat. Add the pancetta and cook, stirring occasionally, for about 3 minutes, until crisp. Using a slotted spoon, transfer the pancetta to a small bowl. Return the pan to medium-high heat and add the remaining 2 tablespoons oil. Add the Brussels sprouts, keeping them in a single layer as much as possible. Having a few extra sprouts is fine, but if they are mounded in a pile, they will not brown or cook evenly. If necessary, use a larger pan, cook them in two batches, or pull out the extra for another use. Stir in the salt. Cook, stirring occasionally, for about 10 minutes, until the Brussels sprouts are tender and well browned-even charred in spots. If the sprouts are browning too quickly, lower the heat to medium.
• Add the fig jam and the water and stir until the jam melts and coats the Brussels sprouts. Add the reserved pancetta and the pepper and stir to combine. Taste and add additional salt or pepper if needed. Serve warm.

CHARRED ORANGE, POMEGRANATE AND PISTACHIO BRUSSELS SPROUTS RECIPE BY TASTY

Steps:

• Add ⅛ cup (30 ml) of the oil to a large frying pan and then add your orange slices, cook on each side until slightly charred and then set aside
• To the same pan add the butter and another 30ml of oil followed by the Brussel sprouts, sauté the sprouts for 10 minutes stirring often
• Add the honey, maple syrup, orange zest, orange juice, pomegranate and pistachios and mix together well
• Add a lid to the pan and simmer for a further 10 minutes until the sprouts are soft to the bite
• Enjoy!