Pan fried brussels sprouts and shallots with pomegranate and purple basil

side dish · ⏱ 20 min · 5 portions · 34.0 g carbs / portion · vegan

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
http://flowcooking.food/en-us/recipe/609/pan-fried-brussels-sprouts-and-shallots-with-pomegranate-and-purple-basil/