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kenyonteam

Grilled Brussel Sprouts with Pistachios & Pomegranate

Add a deliciously seasonal side dish to your holiday spread with these grilled sprouts and juicy pomegranate seeds, drizzled with pomegranate molasses.

Nov 12 - 10m cook

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Prep time:

10m

Cook time

10m

Total time

20m

Makes

4pp

olive oil
3 tbsp
Brussels sprouts, halved
2 ¼ cups
pistachios, roughly chopped
2 ½ tbsp
pomegranate seeds
1/2 cup
salt
to taste
cracked black pepper
to taste
pomegranate molasses (optional)
to drizzle
1
Add 1 cup water to drip tray on Kenyon Grill; preheat grill to medium heat.
2
Place the Brussels sprouts into a microwave safe mixing bowl and heat in the microwave for 3 minutes.
3
Toss sprouts in olive oil and place on the grill. Cook and cover for 10 minutes, turning the sprouts halfway through.
4
Remove from the grate and place into serving dish. Stir in pomegranate seeds and pistachios. Season with salt and pepper. Drizzle with a little pomegranate molasses, if you'd like, and serve warm.

TIP

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