Sweet and Sour Brussels Sprouts with Pomegranate Seeds

Crispy Brussels sprouts tossed in a tangy sweet and sour sauce, finished with a festive sprinkle of pomegranate seeds. A delightful vegetarian side dish with a Chinese-inspired twist.

Prep Time

15 minutes

Total Time

45 minutes

Calories

277 kcal

Difficulty

Easy

Equipment

4 items

Cost

£0.74/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Mood:

Ingredients

Servings

1lbBrussels Sprouts(trimmed and halved)

£1.30

2tbspOlive Oil

£0.20

1tbspCornstarch

£0.05

0.5tspSalt

£0.01

0.3tspBlack Pepper

£0.02

3tbspSoy Sauce(low sodium preferred)

£0.10

2tbspRice Vinegar

£0.15

2tbspBrown Sugar(packed)

£0.05

1tbspKetchup

£0.03

2clovesGarlic(minced)

£0.10

1tspGinger(freshly grated)

£0.08

0.3cupPomegranate Seeds(for garnish)

£0.75

1tspSesame Oil

£0.12

Total Cost

£2.96

£0.74 per serving

Instructions

1.
Preheat oven to 400°F (200°C).
2.
In a large bowl, toss the Brussels sprouts with olive oil, cornstarch, salt, and pepper. Make sure the brussels sprouts are evenly coated.
3.
Spread the Brussels sprouts in a single layer on a baking sheet.
4.
Roast for 20-25 minutes, or until golden brown and crispy, flipping halfway through.
5.
While the Brussels sprouts are roasting, prepare the sweet and sour sauce. In a small bowl, whisk together the soy sauce, rice vinegar, brown sugar, and ketchup.
6.
Heat sesame oil in a wok or large skillet over medium heat. Add the minced garlic and grated ginger and sauté for about 30 seconds, until fragrant.
7.
Pour the sweet and sour sauce into the wok and bring to a simmer. Cook for 2-3 minutes, or until the sauce slightly thickens.
8.
Add the roasted Brussels sprouts to the wok and toss to coat evenly with the sauce.
9.
Remove from heat and transfer to a serving dish.
10.
Garnish with pomegranate seeds and serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (170g)

277 kcal / 1159 kJ

Carbs

35g

13% of RDA

Fat

14g

20% of RDA

Protein

16% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

16 g

18% of RDA

Sodium

780 mg

34% of RDA

Saturated Fat

2 g

10% of RDA

Chef's Tips

For extra crispy Brussels sprouts, avoid overcrowding the baking sheet. You may need to roast them in two batches.

Adjust the sweetness and sourness of the sauce to your liking by adding more brown sugar or rice vinegar.

To make the recipe spicier, add a pinch of red pepper flakes to the sauce.

If you don't have pomegranate seeds, you can garnish with toasted sesame seeds or chopped scallions.

Cooking Equipment

Oven

Stove

Large Bowl

Wok or Large Skillet

Wine Pairings

No wine pairing suggestions available for this recipe.

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