Pomegranate brussels sprouts with flaked almonds

Author: Lily Soutter

Photographer: HFG staff

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Try this vegan, gut-friendly brussels sprouts recipe for a healthy Christmas side.

Serves: 2

Time to make: 12 mins

Hands-on time: 2 mins

Ingredients

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1 tablespoon olive oil
Approx 12 small brussels sprouts
2 tablespoons Sunbeam Australian Flaked Almonds
Bunch of parsley, chopped
2 tablespoons pomegranate seeds
Ground black pepper, to season

Instructions

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1 Heat the olive oil in a pan over a medium heat, add the sprouts and cook for around 10 mins, mixing occasionally until browned and cooked through. Add the almonds halfway.

2 Season with pepper, if you like, then add the parsley and pomegranate seeds.

At Healthy Food Guide, we only collaborate with trusted brands. To bring you this article we have partnered with Sunbeam. For more great recipes visit their website at www.sunbeamfoods.com.au

Nutrition Info (per serve)

Calories 159cal

Kilojoules 665kJ

Protein 4.3g

Total fat 13g

–Saturated fat 1.6g

carbohydrates N/S

–Sugars 2.9g

Dietary fibre 2.8g

sodium N/S

Calcium 56mg

iron N/S

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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