Today 24 Days of Christmas recipe is some veggie side inspiration and it’s Christmas Brussel Sprouts, pan-fried in butter, topped with toasted walnuts and juicy pomegranate seeds.
You’d be forgiven for grimacing at the thought of eating Brussel Sprouts for Christmas, because these baby cabbage-like veggies have got a bad rap. But hear me out…
Maybe your mom or gran used to boil them to extinction? Or steam them to submission?
This is, in fact, that worst way to cook a Brussel Sprout, because they want to be treated with a bit more respect and love.
The Proper Way to Cook Brussel Sprouts
These veggies need to be pan-fried in good old fashioned butter.
They need to be seasoned correctly, spruced up with some dressing and in this case, some pops of fruitiness from balsamic and pomegranate.
They need crunch too, which is why I added some roasted walnuts. And tada, Christmas Brussel Sprouts that people will actually enjoy eating!
How to Serve
Dish these Sprouts up with the rest of your Christmas lunch and all the trimmings.
This recipe serves at least 8 people which means there will be enough to go around for a group, but if you’re expecting more people, you can easily double the ingredients.
Now for the recipe!
Hope you enjoy these sides at your Christmas Lunch.
Christmas Brussel Sprouts
- 4 tbsp. butter
- ½ teaspoon salt
- 700 g Brussels sprouts halved
- 50 g walnuts roughly chopped
- 100 g pomegranate seeds
- Balsamic glaze to drizzle
- Heat the butter in a large frying pan over a low heat until it starts to bubble.
- Put the sprouts in the pan, cut-side down, season with salt and leave them to fry for 10-15 mins, tossing occasionally.
- Scatter over the walnuts and fry until toasted.
- Remove from the heat and toss through the pomegranate seeds.
- Season with salt (according to taste) and place into a serving dish.
- Drizzle with a little sweet balsamic glaze to serve