Oriental Brussels sprouts – winter vegetables with the magic of 1001 Nights

Forget everything you think you know about Brussels sprouts – this recipe surprises with nutty crunch, fruity freshness, and a warm, spicy note from Vegannett Carrot-Orange. A vegetarian highlight that transforms an often underestimated vegetable into a true taste experience.

🥬 Ingredients:

• 1 kg Brussels sprouts
• A handful of hazelnuts (roughly chopped or whole, depending on preference)
• ½ pomegranate (seeds only)
• 2–3 tbsp Vegannett Carrot-Orange
• Olive oil
• Salt
• A pinch of sugar

🍳 Preparation – Step by Step:

1. Prepare Brussels sprouts:
   • Remove outer leaves and lightly score the stem crosswise.
   • Blanch in boiling salted water for 3–4 minutes.
   • Immediately quench in ice water to preserve the color.
2. Sauté & caramelize:
   • Heat olive oil in a large pan.
   • Sear Brussels sprouts until nicely browned.
   • Add hazelnuts and roast along.
   • Sprinkle with a little sugar and let it caramelize.
3. Finish & serve:
   • Finally, stir in Vegannett Carrot-Orange and mix everything well.
   • Arrange on a plate and sprinkle with fresh pomegranate seeds.

🌿 Tip:

Serve with fresh couscous with mint or simply some flatbread. Also perfect as a festive side dish!