Sizzled sprouts with pistachios & pomegranate

• olive oil↗3 tbsp tbsp
• brussels sprouts↗500g g

  halved

• pistachios↗50g g

  roughly chopped

• pomegranate seeds↗100g g
• pomegranate molasses↗

  to drizzle (optional)

Step-by-step instructions

1. 1

   Heat the oil in a large frying pan over a medium-high heat. Put the brussels 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. 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.