Two things, brussels sprouts and pomegranates. First the sprouts. Yes, that’s right, sprout season is here which means of course, it’s f-ing Christmas! Which I’m actually really excited about and am totally ready to embrace, even though it’s only November… but I need something, anything to get me through these cold dark, days!! Secondly, pomegranates. Yep, not so seasonal. Well not to aforementioned cold, dark Britain. But it’s like having a clementine in your Christmas stocking, sometimes you just need something exotic to brighten up your lump of coal…
(Actually there is a third thing… I did not know they are called brussels sprouts. I thought it was brussel sprouts and now I’m totally freaking out…)
Anyway, no, I’m not saying that brussels sprouts are like coal. I love them! Just not how my Mum used to cook them, sorry Mum! November, for me, is a tough month. It’s dark, like all the time. If I don’t go out at lunch time I’ll pretty much never see the light of day. The beautiful colours of Autumn have all been blown off the trees and everything has turned kinda grey-brown. And unless some snow comes our way, things are gonna be grey-brown for a long time!
So I need a little sparkle in my salad. A little festive cheer to get me through the day. And what better than a pomegranate! If you check the label you should be able to find some in the shops from the not-so-far-away Egypt or Turkey… I know, but it’s better than Peru or China!
And yes, now that Veronica and I have taken over Christmas dinner duties, we no longer serve our brussels boiled. (Again, sorry Mum! She’s literally going to kill me, or at the very least give me an evil stare which is possibly worse.) Frying them or roasting them is the way to go. Plus, now we both get seasonal veg boxes every week, sprouts are no longer just a thing for Christmas day. Oh no, the sprout season in the UK can run from September to February. That’s a whole lotta sprouts!
This simple recipe works great as a side for a roast, or yes Christmas dinner. Or cook up a little quinoa and stir it through to make it a delicious meal all on its own. (British grown quinoa of course!)
Warm Brussels Sprouts & Pomegranate Salad
350g Brussels Sprouts
1 Onion or 1/2 a Leek
1 Small Garlic Clove
Half a Pomegranate
3 tbsp Chopped Walnuts
1/2 tbsp Rapeseed Oil
For the dressing
1 tbsp olive oil
1 tsp white wine vinegar
1 tsp maple syrup
Pinch of all spice
Pinch of cinnamon
- Trim the base of the brussels and peel off the outer layers, wash and half them.
- Heat a frying pan to a high heat and toast the walnuts for a few minutes, remove from the pan and set aside in a bowl.
- Add the brussels to the pan, turn down the heat slightly and add a few tablespoons of water to the pan to slightly steam them. Meanwhile slice the onion or leek. Once the water has boiled, add the onions and turn up the heat again. Keep stirring whilst you fry on a high heat until the onions and brussels begin to brown.
- Add the garlic and stir through for a minute. Transfer the brussels into a serving bowl along with the toasted walnuts and leave to cool slightly.
- In a small bowl or cup mix together the ingredients for the dressing and pour over the brussels.
- Cut the pomegranate in half across the middle. Hold half the pomegranate cut side down over a large bowl. Bash the skin like crazy with a spoon until all the seeds fall out into the bowl.
- Sprinkle the pomegranate seeds over the brussels and serve warm.
So get out your frying pan out and tell November to do one, we want Christmas!