Pan fried brussels sprouts and shallots with pomegranate and purple basil

Step 1

Trim off the ends of the sprouts and cut them in two lengthways.

Step 2

Heat up a large wok or nonstick pan, and add two tablespoons of oil. Fry

Step 3

half the sprouts on high heat for about four minutes, until nicely

Step 4

golden brown all over but still quite crunchy. Transfer to a mixing bowl

Step 5

and keep somewhere warm. Add more oil to the pan and repeat with the

Step 6

remaining sprouts.

Step 7

Add two tablespoons of oil to the pan and fry the shallots as you

Step 8

did the sprouts, for four to six minutes. Add to the sprout bowl. Add

Step 9

the maple syrup, lemon zest, molasses

Step 10

and remaining oil to the still warm vegetables. Add half the

Step 11

pomegranate seeds and half the basil, season generously and toss to mix.

Step 12

Serve warm or at room temperature, with the remaining pomegranate seeds and basil sprinkled on top.