Brussel Sprout Salad With Pistachios & Pomegranate Recipe

Prep: 10 mins – Cook: 20 mins – Total: 30 mins

Ingredients

• 3 tbsp olive oil
• 500g Brussels sprouts, halved
• 50g pistachios, roughly chopped
• 100g pomegranate seeds
• pomegranate molasses, to drizzle (optional)

Directions

1. 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.
2. 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.

This recipe and photos were created by BBCGoodFood.com, we simply shared it. Check them out for more great ideas!

Cheesy Baked Brussel Sprouts

PREP: 15 MINS – COOK: 20 MINS – TOTAL 35 MINS

Ingredients

• 5 slices bacon
• 3 tbsp. butter
• 2 small shallots, minced
• 2 lb. Brussels sprouts, halved
• Kosher salt
• 1/2 tsp. cayenne pepper
• 3/4 c. heavy cream
• 1/2 c. shredded sharp white cheddar
• 1/2 c. shredded Gruyère

Directions

1. Preheat oven to 375°. In a large oven-safe skillet over medium heat, cook bacon until crispy, 8 minutes. Drain on a paper towel-lined plate, then chop. Discard bacon fat.
2. Return skillet to medium heat and melt butter. Add shallots and Brussels sprouts and season with salt and cayenne. Cook, stirring occasionally, until tender, about 10 minutes.
3. Remove from heat and drizzle with heavy cream, then top with both cheeses and bacon.
4. Bake until cheese is bubbly, 12 to 15 minutes. (If your cheese isn’t golden, switch oven to broil and broil 1 minute.)

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This awesome recipe and photos were created by Delish.com, we just shared it! Check them out for more awesome ideas!