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​Brussels Sprouts with Toasted Bulgar and Pomegranates

Brussels Sprouts with Bulgur and Pomegranate

Serves 4 as one of the vegetable dishes to go with a main course.

Preparation Time: 25 mins

Cooking Time: 15 mins


This is a GUEST RECIPE that I have tweaked taken from The Mediterranean Dish, which we thought was very tasty and would be an interesting way to serve brussels sprouts at Christmas.







  • 1 lb brussels spouts, ends cut off, halved

  • Salt

  • Olive oil

  • 4 tbsp fine bulgur

  • 1 tsp lime

  • pomegranate seeds from one whole pomegranate

  • 2 tbsp crushed pistachios

  • 2 tbs pumpkin seeds

  • sprinkling sesame seeds












  1. Put a little olive oil into a large frying pan and add the bulgar and fry gently until golden brown, remove and set aside.

  2. Remove the outer leaves from the brussels sprouts and trim the base and cut any larger ones in half and then steam for about six minutes until cooked, but still firm.

  3. Meanwhile, in a the same frying pan, heat a little olive oil.   Add the pumpkin seeds and toast briefly until golden brown.

  4. While still hot, add the lime juice and a little olive oil together with some seasoning and toss.

  5. Then add the toasted bulgur wheat, toasted pumpkin seeds, pomegranate seeds and crushed pistachios. Toss again to combine.

  6. Finally, add a sprinkling of sesame seeds.   Enjoy!




It is best to serve the brussels sprouts hot or warm. But because this dish could also pass for a salad, you can serve it at room temperature if you have to.

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