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Roasted Brussels sprouts with pomegranate & rose harissa

Roasted Brussels sprouts with pomegranate & rose harissa

This sprout dish from Yotam Ottolenghi is quick, easy and talking-point good. If your oven is fully occupied, use a frying pan over a high heat and char the sprouts in batches. Try serving alongside Ottolenghi's roast beef with date & tamarind for the ultimate festive feast. 

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Vegetarian
  • Serves8
  • CourseSide
  • Prepare15 mins
  • Cook10 mins
  • Total time25 mins
  • Pluscooling

Ingredients

  • 400g Brussels sprouts, halved
  • 4 shallots, sliced into ½cm rings
  • 3 tbsp olive oil
  • 3 tbsp Ottolenghi Pomegranate, Rose & Preserved Lemon Harissa
  • 1 tbsp maple syrup
  • ½ tsp fine sea salt
  • ½ x 25g pack flat leaf parsley, roughly chopped
  • ½ x 20g pack dill, roughly chopped
  • 25g pine nuts, toasted
  • 2 tsp lemon juice
  • 50g feta, crumbled
  • 40g pomegranate seeds

Method

  1. Heat the grill to its highest temperature. On a large baking tray, toss together the sprouts, shallots, oil, harissa, maple syrup and salt. Put under the grill for 8-10 minutes, or until charred in places. Remove from the grill and allow to cool for 5 minutes. Add the parsley, dill, ½ of the pine nuts and the lemon juice; mix well.

  2. When ready to serve, arrange on a serving platter. Sprinkle over the remaining pine nuts, the feta and pomegranate seeds.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

647kJ/ 157kcals

Fat

13g

Saturated Fat

2.6g

Carbohydrates

5.4g

Sugars

4.4g

Fibre

3.1g

Protein

3.8g

Salt

0.7g

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