Christmas Recipe: Brussels Sprouts with potatoes and pomegranate
A delicious Brussels sprouts and potatoes Christmas Recipe with a twist of creamy yogurt and pomegranate.
Ingredients
- 500 g Brussels sprouts
- 300 g baby potatoes
- 125 g greek yogurt
- 1/2 pomegranate
- 2 garlic clove
- some chives
- 1 handful walnuts
- 1 tbsp olive oil extra virgin
- 1 tsp honey
- 1 tsp soy sauce
- 1 dash salt
Instructions
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Steam the potatoes and the Brussel sprouts. Usually around 15-20 minutes. Depending on the size you'll probably need more time for the potatoes than the sprouts, so I recommend placing the potatoes on the bottom of the steamer or pot and the brussels on top. This helps you take them out first.
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Once the vegetables are done but firm, cut them in halves.
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Use a pan with some olive oil to cook the inside of the potato halves.
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Once they are golden brown, remove them from the pan.
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Then add a garlic clove to the pan and once it's starting to turn golden, add the brussels. Don't over cook them.
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Turn down the heat and add the soy sauce and the honey. Mix well and plate them with the potatoes in the base of a plate or tray in case you multiply this recipe. Add some salt to the potatoes.
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Mix the Greek yogurt with some salt and a minced (or grated) raw garlic clove.
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Add the yogurt on top of the veggies. Spread it well, we don't want to overwhelm the veggies :)
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Finally chop some walnuts, deseed the pomegranate and chop the chives. Add on top.
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Sprinkle with a little bit of olive oil.
Recipe Notes
This dish is supposed to be served lukewarm (because of the yogurt) but it's great cold too, which makes it perfect for not being so busy on Christmas day.
If you don't have Greek yogurt, any other type of yogurt will do. If it's skimmed milk yogurt, use a little bit of olive oil to compensate. Also, try some sour cream instead if you prefer a bit of tangyness.