Sweet and spicy brussel sprouts with feta, pomegranate seeds and pine nuts

Sweet and spicy brussel sprouts with feta, pomegranate seeds and pine nuts

I really don't understand why brusell sprouts is so unpopular and why so many people hate it. It is a trully beautiful winter veggie which can be prepared in so many delicious ways.

This time I took my brussel sprouts into a super yummy journey to Middle East. My family loved these flavours. Even kids ate these brussel sprouts with apetite, although it was quite spicy. If you are not a big fan of spicy food, use less harissa for more mild flavour.

Brussel sprouts made this way can be served as a separate dish or together with roasted lamb.

Makes 2 servings

  • about 500 grams brussel sprouts
  • 3 tsp green harissa
  • 2 tsp honey
  • pinch salt
  • pinch ground cumin
  • 3 tbsp butter
  • 60 grams feta cheese
  • 1/2 pomegranate, seeds
  • 30 grams pine nuts, toasted on a dry pan
  1. Boil salty water in a pan. Cook brussel sprouts for 8-10 minutes until soften. Drain and set aside.

    In a small bowl mix harissa, honey, small pinch of salt and pinch of cumin.

    Melt butter on a pan. Add brussel sprouts and fry them for a moment.

    Add harissa and honey marinade and by shaking the pan try to cover brussel sprouts quite evenly.

    Fry for a few minutes until marinade thicken and turn into a sticky glaze.

    Transfer brussel sprouts into a serving plate.

    Crumble some feta on top. Spronkle with pomegranate seeds and toasted pine nuts.

    Serve hot or warm.



  • Wspaniała!

    Nika Thursday December 14th, 2017 07:13 AM Reply

Leave a Comment

Your email address will not be published. Required fields are marked *