Sweet caramelised Brussels sprouts and soft fleshy aubergine make a gorgeous side dish for your holiday table… the parmesan and balsamic go beautifully with both and it’s all finished with little bursts of sweet pomegranate perils. Looks gorgeously festive and tastes it too!
Hope you give this one a go… would love to know if you try it. X
1. Heat a little olive oil in a frying pan and cook the aubergine in a single layer for a few mins on each side until cooked through and coloured. Alternatively you can air-fry or oven grill the aubergine slices. Once cooked, transfer the aubergine slices to a plate
Ingredients
Instructions
2. In a heavy based saucepan with some olive oil in medium high heat, add the sprouts cut side down in a single layer. Throw in the garlic and season with salt, pepper and chilli flakes. Cook the sprouts until they start to brown a the bottom then transfer the dish to the oven and roast shaking the pan every 5 mins until the sprouts are tender and cooked to your liking
3. Arrange the aubergine slices around the outer rim of a serving plate overlapping them slightly
4. Fill the middle with all the roasted Brussels sprouts
5. Scatter over the pomegranate, grate over some Parmesan and garnish with parsley
6. Enjoy!