Brussels Sprouts with White Balsamic, Pomegranate, and Toasted Hazelnuts
Recipe type: Side
Prep time: 
Cook time: 
Total time: 
Serves: 4
Pan fried brussels sprouts with white balsamic vinegar makes for a refreshingly crisp and clean dish, with the added sweetness of pomegranate, and deep nuttiness of hazelnuts.
  1. Start by toasting your hazelnuts. Spread your hazelnuts out onto a baking sheet in a single layer. Place into your oven and bake for 15-20 minutes at 140ºC/275ºF/Gas 1. Keep an eye on them because they can burn quite easily due to the high fat content! If you're wanting to remove the skins then wrap them into a clean tea towel for 5-10 minutes, then rub the skins off using your fingers. Roughly chop them and set to one side until needed later.
  2. Whilst you are preparing your brussels sprouts, shallot, and garlic start melting your coconut oil in a cast-iron skillet (or frying pan). Add your sprouts, shallot, and minced garlic and sprinkle with 1 tsp of your Himalayan pink salt. Cook for 5 to 7 minutes on a medium heat without stirring. The undersides of the sprouts should turn golden brown.
  3. Turn the sprouts over, add your hazelnut oil, balsamic vinegar, orange zest and maple syrup. Cook for a further 5 to 7 minutes until the other sides begin to turn golden brown.
  4. Taste and season with the remaining salt (if needed) and cracked black pepper. Toss in the pomegranate seeds and toasted hazelnuts and serve!
Recipe by Greens of the Stone Age at