How to make stir-fried brussels sprouts with pomegranate seeds and macadamia nuts

Overcooking sprouts is no doubt the main reason why people don’t like them. But cooked properly (and that’s quickly), they’re like a whole new vegetable

A twist on tradition that’s so good, you’ll be going nuts for sprouts long past Christmas (Julia Platt Leonard)

If you don’t like brussels sprouts – and you’re not alone – then it might be how they’re cooked that’s the problem.

Overcook your sprouts and they taste bitter, and kick off an unpleasant sulphur smell, which isn’t appetising.

In fact, the longer you cook brussels sprouts, the stronger the unpleasant flavours and aromas they produce.

The answer is to cook brussels sprouts quickly. You could blanch them for a few minutes, just until cooked, or stir fry them.

Sliced thinly and stir fried in a bit of oil and they’re subtle and moreish.

They’re also the perfect canvas for lots of different flavour combinations. You could add some mirin and miso or pancetta with a dash of cream.

Here I’ve included pomegranate molasses for a sour-sweet note, pomegranate seeds for sweetness and crunch, and macadamia nuts for more crunch and a rich, creamy flavour.

Brussels sprouts might never be your favourite vegetable but who knows – you just might become a convert.

(Julia Platt Leonard)

Stir-fried brussels sprouts with pomegranate seeds and macadamia nuts

Serves 4-6

Cooking time will be less than 5 minutes, so make sure you’ve got everything measured and at hand before starting.

500g brussels sprouts
2 tbsp oil, vegetable or olive oil
1 tbsp pomegranate molasses
1-2 tbsp water
½ pomegranate, seeded (about 100g seeded weight)
50g macadamia nuts, coarsely chopped
Salt and pepper

Trim off the stem end of each sprout and remove any discoloured or damaged outer leaves. Slice the sprouts thinly. Heat up a deep-sided frying pan to medium.

Lightly toast the chopped macadamia nuts in the pan. When golden, remove the nuts and set them aside.

Turn the pan up to medium-high heat. Add the oil to the pan and when hot, the shredded brussels sprouts.

Season generously with salt and pepper and toss the sprouts with tongs or a wooden spoon. Keep the sprouts moving so they’re evenly cooked and pick up a bit of colour.

Add the pomegranate molasses and the water and continue cooking until the sprouts are cooked through but still have some crunch. Stir in most of the pomegranate seeds and nuts, using the rest to garnish.

@Juliapleonard