Dukkah parsnips
Toss parsnips with maple syrup and dukkah seasoning for a flavourful side dish that's perfect to accompany a roast or Christmas feast
Pomegranate & chestnut sprouts
- Preparation and cooking time
- Prep:
- Cook:
- Serves 6
Skip to ingredients
- 600g brussels sproutstrimmed
- 3 tbsp olive oil
- 180g cooked chestnutsroughly chopped
- 2 tbsp pomegranate molasses
- handful of pomegranate seedsto serve
Nutrition: Per serving
- kcal180
- fat8g
- saturates1g
- carbs19g
- sugars9g
- fibre8g
- protein5g
- salt0.2g
Method
step 1
Shred the sprouts by blitzing in a food processor, or do this carefully with a sharp knife. Heat the oil in a large frying pan over a medium-high heat and fry the sprouts, stirring regularly for 2-3 mins until mostly softened. Stir in the chestnuts, then drizzle in the pomegranate molasses.
step 2
Fry for 1-2 mins more, or until the sprouts are tender and beginning to caramelise in places. Remove from the heat and season. Scatter over the pomegranate seeds.
