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Pan fried brussels sprouts and shallots with pomegranate and purple basil

Golden, crisp brussels sprouts and sweet shallots in a tangy gloss.
Bright lemon and pomegranate molasses pop with juicy seeds.
Fresh purple basil on top makes every bite feel alive.

side dish ⏱ 20 min 260 kcal / portion 34.0 g carbs / portion (estimated) vegan 🔗 Original source

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Pan fried brussels sprouts and shallots with pomegranate and purple basil
v4 · rb0e705f985 20260727Z1751 600 g brussels sprout 120 ml olive oil 300 g shallot 8 tbsp pomegranate seed 20 g purple basil 🔪 trim and cut brussels sprouts in halves 🍳 ⏱ 4 min fry half the brussels sprouts on high heat until golden and still quite crunchy 🍳 ⏱ 4 min fry remaining brussels sprouts on high heat until golden and still quite crunchy 🍳 ⏱ 4-6 min heat oil and fry shallots 🍳 mix warm sprouts and shallots with maple syrup, lemon zest, and pomegranate molasses 🌀 add half the pomegranate seeds and half the purple basil and season generously then toss to mix 🍽 serve with remaining pomegranate seeds and purple basil sprinkled on top Pomegranate Basil Brussels 🥗 2 tbsp maple syrup 2 pieces lemon 2 tsp pomegranate molasses salt to taste black pepper to taste 300 g 40 ml 300 g brussels sprout 40 ml olive oil 40 ml maple syrup, lemon, pomegranate molasses half · 4 tbsp pomegranate seed half · 10 g purple basil salt, black pepper remaining · 4 tbsp pomegranate seed remaining · 10 g purple basil
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Preparation steps

  1. trim and cut brussels sprouts in halves
  2. fry half the brussels sprouts on high heat for about 4 minutes until golden and still quite crunchy
  3. fry remaining brussels sprouts on high heat for about 4 minutes until golden and still quite crunchy
  4. heat oil and fry shallots for 4 to 6 minutes
  5. mix warm sprouts and shallots with maple syrup, lemon zest, and pomegranate molasses
  6. add half the pomegranate seeds and half the purple basil and season generously then toss to mix
  7. serve with remaining pomegranate seeds and purple basil sprinkled on top

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