Pomegranate & chestnut sprouts

• brussels sprouts↗600g g

  trimmed

• olive oil↗3 tbsp tbsp
• chestnuts180g cooked g

  cooked, roughly chopped

• pomegranate molasses↗2 tbsp tbsp
• pomegranate seeds↗handful of

  to serve

Step-by-step instructions

1. 1

   Shred the sprouts by blitzing in a food processor, or do this carefully with a sharp knife. Heat the oil in a large frying pan over a medium-high heat and fry the sprouts, stirring regularly for 2-3 mins until mostly softened. Stir in the chestnuts, then drizzle in the pomegranate molasses.

2. 2

   Fry for 1-2 mins more, or until the sprouts are tender and beginning to caramelise in places. Remove from the heat and season. Scatter over the pomegranate seeds.