Charred Brussels Sprouts with Pomegranate Molasses & Pistachios

Brussels sprouts are best enjoyed fried up crispy like this. Pomegranate seeds and molasses add a touch of sweetness, and the radicchio and pistachios give the dish some fun textures AND fun words.

cook 30 mins
Skill level Easy Peasy

You will need:

  • 300g Brussels sprouts, halved lengthwise
  • 20ml vegetable oil
  • 1 radicchio, roughly torn
  • Salt & pepper
  • ½ teaspoon cumin powder
  • ½ teaspoon coriander powder
  • 30ml pomegranate molasses
  • 100ml water
To serve
  • 1 pomegranate, seeds
  • 100g pistachios, lightly roasted
Recipe: Simon Toohey


  • 1Add vegetable oil and sliced Brussels sprouts to a hot pan over medium-high heat. Stir the Brussels sprouts through the oil and arrange so that the sliced side faces down in the pan.
  • 2Mix the ingredients for the glaze in a small bowl.
  • 3Once the Brussels sprouts have coloured, pour in the glaze. Then season with salt and pepper. Roughly tear the radicchio and add it to the pan as well, heating through for a few minutes.
  • 4Pour the Brussels sprouts into your serving bowl, and top with pistachios and pomegranate seeds to serve.
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