Our seasonal recipe

Sizzled sprouts with pistachios & pomegranate

Preparation time

10 mins

Cooking time

20 mins

Serves 8


  • 3 tbsp Olive oil
  • 500g brussels sprouts, halved
  • 50g pistachios, roughly chopped
  • 100g pomegranate seeds
  • pomegranate molasses, to drizzle (optional)

Runcton Farm Shop fresh from the farm own Brussel Sprouts

*Please note that prices shown on the photos are not current


Step 1

Heat the oil in a large frying pan over a medium-high heat. Put the brussels sprouts in the pan, cut-side down, and leave them to fry for 10-15 mins, tossing occasionally. If they’re just lightly brown, carry on cooking for a further 5 mins until blistered.

Step 2

Scatter over the pistachios and stir-fry until toasted. Remove from the heat and stir through the pomegranate seeds. Season with salt and tip into a serving dish. Drizzle with a little pomegranate molasses, if you like.