When Brussels Comes to Your Table

When Brussels Comes to Your Table

When it comes to crafting a side dish that stands out, brussel sprouts are often overlooked. However, this recipe will change the way you think about these leafy little cabbages. Infused with the aromatic flair of leek, the zesty sparkle of lemon dust, the warm depth of cinnamon, and the jewel-like sweetness of pomegranate seeds, this dish is a celebration of flavours and textures. Whether served as a hearty side or as a light main, this Brussels sprouts creation is not just nourishing, but also a feast for the eyes. Let's bring the best of Brussels to your table with this simple yet sophisticated recipe!



750 gm Brussel sprouts, trimmed and halved

1 large leek, sliced into thin rounds (primarily the white part)

2 cloves garlic, minced

1 tsp lemon dust

1 tsp ground cinnamon

2 tbsp olive oil

25 gm butter

125 ml boiling water

Sea salt, to taste

3 tbsp flat leaf parsley, chopped, plus more for garnish

3 tbsp pomegranate seeds, plus more for garnish




  1. Prepare the Base
    Heat the olive oil and butter in a heavy-based pan over medium heat until the butter melts.

Add the sliced leeks to the pan. Stir for 2-3 minutes until they are soft but not browned.


  1. Infuse the Flavors
    Add the minced garlic and lemon dust to the leeks. Stir continuously for about a minute until fragrant.

Sprinkle the ground cinnamon over the mixture and stir well to combine.


  1. Cook the Brussel Sprouts
    Introduce the halved Brussel sprouts to the pan, tossing them thoroughly to coat with the spiced leek mixture.

Pour in the boiling water and add a good crack of sea salt.

Cover the pan with a lid and let the Brussel sprouts cook over medium heat for 3-5 minutes. Aim for them to be tender but still retaining some bite.


  1. Add Freshness and Texture
    Remove the lid and stir in the chopped parsley and pomegranate seeds until everything is evenly mixed.


  1. Serve with Flair
    Transfer the Brussel sprouts to a serving bowl. Garnish with additional chopped parsley and a sprinkle of pomegranate seeds for a vibrant and inviting presentation.


This Leek, Lemon Dust, Cinnamon, and Pomegranate Brussel Sprouts dish is a wonderful way to integrate more vegetables into your diet without compromising on flavour or visual appeal. The combination of sweet and savory elements with a hint of citrus makes this dish a versatile companion to any main course. Whether you’re hosting a dinner party or simply making a weeknight meal, this recipe promises to deliver both nutrition and satisfaction. Dive in with a fork and relish the blend of textures and tastes!


Cooking Tip

For an even more decadent experience, consider drizzling a bit of balsamic reduction over the top before serving. This will add a rich sweetness that complements the tartness of the pomegranate and the citrusy burst of lemon dust beautifully. Enjoy your culinary creation and the compliments that are sure to follow!

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