How To Cook Charred Sprouts, Pomegranate, Brioche & Brazil Nut Crumb

  • Prep time
  • Cook time
  • Difficulty easy
  • Serves 6
charred sprouts, pomegranate, brioche & brazil nut crumb cooked

Ingredients

  • 500g small Brussel sprouts
  • 10g butter
  • 50g brioche crumbs
  • 50g brazil nuts
  • Zest ½ lemon
  • 50g pomegranate seeds
  • Salt & cracked black pepper
  1. Blanch the sprouts in boiling salted water until just cooked, 5 to 6 minutes then refresh in cold water, drain & slice in halves.
  2. For the crumb, blitz together the brioche crumbs, chopped nuts, lemon zest & seasoning then gently toast in a non-stick frying pan until golden then reserve.
  3. To finish sauté the sprouts in the butter until nicely browned, season to taste then scatter over a warm serving dish, spoon over the nut crumb & sprinkle with fresh pomegranate seeds.

Note: Steps one & two can be done in advance so the final stage only takes a few minutes to serve.

charred sprouts, pomegranate, brioche & brazil nut crumb cooked