The doubts are always around the sprouts, and this doubt and detest are not limited to these being cooked or consumed in Brussels only.
In fact anywhere in the world and now in home in London , Brussels sprouts continued to be treated by us as the unloved item until the Christmas period when somehow it becomes the indispensable item to feature in the Christmas side-dish menu. May be the intentional avoidance of this leafy green vegetable compensates its yearlong frustration of being neglected by being consumed by many in one single month, or in one week or may be on the Christmas day itself!
Now that is showing off a real clout by the sprouts one can argue. However, in the cooking story below, what made the Brussels sprouts shout out loud from my London kitchen is the pompous pomegranate which not only neutralised the strong smell of the vegetable but also contributed to a much needed colourful twist in the mix. Same when sesame seeds also made an appearance which was not seedy by any means. So be in London or in Brussels, remove any doubt and shout out loud for some healthy and tasty Brussels sprouts, pampered by the pomegranate and summoned by the sesame seeds to dish out a delicious Christmas side platter.
Ingredients I Used:
3 Tablespoon sunflower oil (Alternatively use olive oil)
400g Brussels sprouts, halved
25g cold butter, diced
1 tbsp sesame seeds
100g pomegranate seeds
drizzle of pomegranate molasses (Alternatively use maple syrup)
Lets make now
Step one: Heat the oil in a frying pan over a medium heat. Put the sprouts in the pan, season with salt & pepper and leave them to sizzle away jolly for 10 mins without stirring them.
Step two: Halfway through cooking, add the butter, pomegranate molasses or maple syrup and leave it to sizzle and brown – the sprouts need to be slightly crispy and a few of them to be dark brown (it looks better that ways). If they are just lightly brown, carry on cooking for another 5-10 mins.
Step three: Scatter over the sesame seeds and stir-fry everything until the seeds are toasted. Off the heat, toss through the pomegranate seeds and tip into a serving dish. Drizzle with some more pomegranate molasses before serving.