Recipe: Roasted Brussels sprouts with mint and pomegranate chimichurri

Brussels sprouts are a classic Christmas side, but it can be challenging to make them shine. If you’d like inspiration, give this recipe a try.

It's full of fibre, vitamin C, and polyphenols, and will boost your plant count by 8!

Ingredients

• 500 g Brussels sprouts

• 25 g parsley, finely chopped

• 25 g mint, finely chopped

• 25 g coriander, finely chopped

• 100 g pomegranate seeds

• 1 tbsp white wine vinegar

• 1 tbsp pomegranate molasses or honey

• 1 red chilli, finely chopped

• olive oil

• salt and pepper

• 1 garlic clove, grated

• 1 shallot, finely chopped

The crunch your gut’s* been craving.

Support gut health* and energy* and enhance the flavor and crunch of your meals.

Try Daily30+

Method

1. Set the oven to 200/180C fan.

2. Take the outer leaves off the Brussels Sprouts and cut them in half.

3. Lay them out on a baking tray, drizzle with olive oil, and season with salt and pepper.

4. Roast them for 20-30 minutes until golden and crispy.

5. Meanwhile, make the chimichurri by mixing the parsley, mint, coriander, pomegranate seeds, vinegar, pomegranate molasses or honey, chilli, garlic, and shallot. Pour in enough olive oil for the ingredients to come together as a thick sauce. Season with salt and pepper to taste.

6. Once the Brussels sprouts are ready, serve them topped with the chimichurri.