Sizzled Sprouts With Pistachios Pomegranate Recipes

ROASTED VEGETABLES WITH HERBED FETA, PISTACHIO AND POMEGRANATE

Roasted Vegetables with Herbed Feta, Pistachio and Pomegranate image

Provided by Katie Lee Biegel

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 16

Ingredients

1 pound rainbow carrots, cut on a bias into 1-inch chunks
1 pound multicolored mini creamer potatoes, larger ones halved
1 pound Brussels sprouts, halved
1/4 cup extra-virgin olive oil, plus more for drizzling
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon coriander seeds
8 ounces feta
3 tablespoons Greek yogurt
1 tablespoon honey
Zest and juice of 1 lemon
1/4 cup fresh mint leaves, chopped
1/4 cup fresh parsley leaves, chopped
2 tablespoons fresh chives, chopped
1/2 cup pomegranate seeds
1/4 cup pistachios, toasted and chopped

Steps:

Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
Combine the carrots, potatoes and Brussels sprouts in a large bowl. Drizzle with 1/4 cup olive oil and sprinkle with the salt, pepper and coriander. Spread the vegetables on the prepared baking sheet and roast for 15 to 20 minutes. Flip the vegetables and continue to roast until tender and browned all over, 15 to 20 minutes more.
Meanwhile, add the feta, yogurt, honey, lemon zest and lemon juice to a food processor and pulse until smooth and creamy, adding a little water if needed to loosen the puree. Add the herbs and pulse until just distributed (you don't want to turn the mixture green; you just want to combine them). Spread the feta mixture on a platter. Arrange the roasted vegetables on top of the feta. Sprinkle the pomegranate seeds and pistachios over the top and finish with a drizzle of olive oil.

SIZZLED SPROUTS WITH PISTACHIOS & POMEGRANATE

Sizzled sprouts with pistachios & pomegranate image

Add a deliciously different side dish to your Christmas spread with these pan-fried sprouts and juicy pomegranate seeds, drizzled with pomegranate molasses

Provided by Good Food team

Categories Side dish

Time 30m

Number Of Ingredients 5

Ingredients

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

Steps:

Heat the oil in a large frying pan over a medium-high heat. Put the 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.
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.

Nutrition Facts : Calories 126 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 4 grams protein

BRUSSEL SPROUTS WITH PISTACHIOS

Brussel Sprouts with Pistachios image

Provided by Trisha Yearwood

Categories side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 6

Ingredients

1 tablespoon olive oil
1 pound Brussels sprouts, trimmed and halved
1 shallot, finely chopped
1 teaspoon finely grated lemon zest plus 2 tablespoons juice
1/2 cup shelled pistachios, finely chopped
Sea salt, for sprinkling

Steps:

In a large skillet, heat the olive oil over medium heat. Add the Brussels sprouts and shallot and saute until just wilted, about 5 minutes, being careful not to let them burn. Add the lemon zest, juice and pistachios and continue to saute until completely heated through, 3 to 5 minutes. Top with a sprinkle of sea salt.

ROASTED BRUSSELS SPROUTS WITH PISTACHIOS AND CIPOLLINI ONIONS

Roasted Brussels Sprouts With Pistachios and Cipollini Onions image

Provided by Tara Parker-Pope

Time 30m

Yield 4 servings

Number Of Ingredients 8

Ingredients

3 cups brussels sprouts, cleaned and halved
1 cup cipollini onions or shallots, peeled and quartered
1/2 cup raw pistachios
1/2 teaspoon black pepper
1/2 teaspoon sea salt
3 tablespoons olive oil
Pinch of chili flakes
3 tablespoons sherry wine (or vegetable stock if omitting alcohol)

Steps:

Preheat oven to 375 degrees. Combine brussels sprouts, onions and pistachios in a bowl and toss with spices, olive oil and wine.
Roast brussels sprout mixture on sheet pan for 12 to 15 minutes, shaking pan about halfway through to ensure even cooking. Serve hot.

Nutrition Facts : @context http, Calories 230, UnsaturatedFat 14 grams, Carbohydrate 14 grams, Fat 17 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 254 milligrams, Sugar 4 grams

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