Roasted Brussels sprouts with pomegranate and sesame

• rapeseed or sunflower oil3 tbsp tbsp
• Brussels sprouts↗400g g

  halves

• cold butter↗25g g

  cut into cubes

• sesame seeds↗1 tbsp tbsp
• pomegranate seeds↗100g g
• pomegranate molasses↗drizzle of

Step-by-step instructions

1. 1

   Heat the oil in a large skillet over medium heat. Place the Brussels sprouts in the skillet cut side down and let them fry for 10 minutes without stirring.

2. 2

   Halfway through cooking, add the pieces of cold butter and let it melt, browning – the sprouts should become very crisp and dark brown. If they are only lightly browned, continue cooking for another 5–10 minutes.

3. 3

   Sprinkle with sesame seeds and quickly sauté everything until the seeds are toasted. Remove from heat, add the pomegranate seeds, season the sprouts with salt and place on a serving plate. Drizzle with pomegranate molasses before serving.