A surprising combination from John Gregory Smith.
Ingredients
- 250 g brussels sprouts
- 1 tbsp olive oil
- 2 clementines peeled
- 2 tbsp pomegranate molasses
- 10 g pomegranate seeds
Servings:
Instructions
- Preheat the oven to 200C/180C fan/gas mark 6.
- Remove any discoloured outer leaves from the sprouts. Place the sprouts in a roasting dish and pour over the oil. Season with salt and toss together. Roast for 30-35 minutes until charred and tender.
- Slice the peeled clementines into thin rounds and arrange them on a serving dish with the cooked sprouts. Drizzle over the pomegranate molasses and garnish with the pomegranate seeds. Serve immediately.
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