Brussels Sprouts with Lemon, Chilli Flakes and Pomegranate Seeds

By Friday, January 16, 2015

I am a huge fan of Brussels Sprouts. They are packed full of flavour, incredibly good for you and so versatile. With the right recipe, I think it is possible to change people's perception of Brussels Sprouts...and this is one of those game-changer recipes. On a recent trip to San Francisco, I visited Roam on Fillmore Street on evening. Alongside our burgers, we ordered their seasonal special of Brussels Sprouts with Lemon, Chilli Flakes and Parmesan. Now, for Brussels haters, this probably sounds awful, but believe me it really was an outstanding dish...probably one of my favourites from the whole trip! 

I literally craved the dish when I got back the UK, so decided to make my own version. I took out the parmesan and decided to add pomegranate seeds to compliment the sharp acidity of the lemon.  There is the most delicious contrast between sour and spice with the lemon, apple cider vinegar and chilli flakes. The sweetness of the pomegranate cuts through the flavours beautifully and adds amazing colour to the dish. The sprouts are delightfully crispy on the outside and incredibly tender on the inside. This is perfect served on its own as a salad or as an accompaniment to mains. It keeps well for a couple of days and is lovely served hot or cold. 

Serves 2

You will need:
300g Brussels Sprouts
50g pomegranate seeds
juice of 1/2 lemon
2 tbsp apple cider vinegar
1 tbsp extra virgin olive oil
large pinch chilli flakes
salt and pepper

Preheat the oven to 180 degrees/ gas 4. 

Cut the Brussels in half and place in a roasting tin with a drizzle of oil. Season well with salt and pepper and roast for 25 - 30 minutes, until lovely and crispy. 

In the meantime, prepare the dressing by adding the lemon juice, apple vinegar, oil, salt and pepper into a bowl and whisking together until well combined. 

Once the Brussels are cooked, remove from the oven and add to the bowl of dressing, Stir well ensuring all of the sprouts are well coated. Sprinkle over the chilli flakes and pomegranate seeds, then serve. Enjoy! 

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