Roasted Brussel Sprouts with Parsley, Pomegranate and Pistachios

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Whilst brussel sprouts may not be one of my favourite vegetables, at this time of year I am partial to a roast sprout or two. The poor fellas don’t have a great reputation, but it’s a lot to do with how they are cooked. It is easy to associate sprouts with the rubbery boiled ones you might have had at school. But, when they are roasted they get lovely and crisp on the outside and tender on the inside and you’ll forget all about their bad reputation. The combination of parsley with sprouts is excellent as I find that the fresh green herbs lifts and lightens the dish. Pomegranate add beautiful flecks of jewelled red whilst pistachios bring crunch to the dish. I’ll be serving this at Christmas alongside Slow-roast shoulder of lamb and a few salads…

This was a rather spontaneous recipe where I haven’t exactly specified the quantities, but it doesn’t really matter. Feel it as you go along, adjusting the quantities to your liking. The only important thing is how you cook the sprouts. As oven temperature vary greatly, keep watching an eye on them in the oven.

 


Roasted Brussel Sprouts with Parsley, Pomegranate and Pistachios – Vegan, Gluten, Grain and Dairy free + No added sugar or salt

 

  • 1 big bag of brussel sprouts, trimmed.
  • Olive oil
  • Dried rosemary
  • Black pepper
  • 1 big bunch of flat-leaf parsley
  • a handful or two of pistachios, raw if crunchy but preferably lightly toasted*
  • a few tablespoons of pomegranate seeds

 

  1. Preheat the oven to 200C/ 180C Fan
  2. First, wash and prepare the sprouts. Cut any very large sprouts in half, otherwise leave whole.
  3. Gently toss you sprouts with a good drizzle of olive, a sprinkle of dried rosemary (about 1 tsp) and lots of crushed black pepper. Place on a lined baking sheet.
  4. Roast your sprouts in the oven for 13-15 minutes or until they are tender (easily pierced with a knife) and nicely crisp and brown on the outside. Set aside to cool slightly.
  5. Meanwhile, roughly chop the parsley leaves. Place the sprouts in a large bowl and gently toss with the chopped parsley. Scatter over the pistachios and pomegranate seeds. Serve and enjoy!

 

*You can either toast some pistachios in a hot pan over medium heat until golden or pop in a hot oven (180C) for about 10 minutes.


 

 

With Love, Spice and Smile,

Thaïs

11 comments

  1. jeanette

    Hello Thais, I love your site and I also love brussel sprouts so what a great combo to wake up to in my inbox this morning. I will definitely be trying this when Brussel sprouts are in season here (NZ) again. The colours and textures in this dish are an inspired choice. Thank you.

  2. I love roasted brussel sprouts, they are a world away from boiled!
    This recipe looks fantastic with the green and red colours, perfect for Christmas. I will be making it over Christmas for sure and I think it would go well with many dishes -it’s very Otto Lenghi!

  3. Hi Thaïs, one thing I’ve noticed when I roast sprouts is that I can end up with them still hard in the middle, do you have tips to ensure they are soft and guey in the middle and crispy on the outside? Thank you.

    • Thanks Laura for the lovely comment!
      And as for the sprouts… I’m not sure as I’ve never had that problem. Is you oven hot enough? Or could it be that its too hot that it burns the outside and doesn’t cook the inside? All I do is wash and dry them (maybe leave them outside for a bit so they are not so cold from the fridge), halve any large ones, toss them in a generous amount and roast at a nice hot oven which is for me 180C Fan and my oven is super hot! Try maybe googling some roasted sprouts recipes for the technique.. Let me know how it goes! XoXo

  4. Great colours! I will need to try this soon!

  5. I have never been fussed on boiled sprouts. I saw this recipe at the same time I saw in my super market the offer, buy one, get one free, so I had 2 bags of sprouts. I tired this recipe out tonight and found it was delicous, a lovely comibnation all together with the nuts and the pomegranate seeds. I had to roast my sprouts for around 25 mins, to get them soft in the inside and crispy on the outside. Mmm, stil have some left overs for tomorrow.

  6. Ingo Klarenbach

    I like sprouds, sometimes they may taste a bit better, if steamed. T many of them aren’t good for my sugestive system, therefore I combine them with other olive oil fried vegetables – yummy!

  7. Hi Thais, just discovered your blog, great because I was running out of inspiration for what to cook. Gonna try some of your recipes!

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