This would also work with cabbage or kale.
400g brussels sprouts, washed and trimmed
5 shallots, peeled and thinly sliced (use a small onion if you don't have shallots)
30-40g walnut pieces, lightly toasted
Seeds of half a pomegranate
Salt and freshly ground black pepper
Steam the sprouts for 5-10 minutes until tender, then drain well.
Meanwhile, gently cook the shallots in the butter for 2-3 minutes until soft. Toast the walnuts on a baking tray in a hot oven for 5 minutes until they start to colour.
Mix all the ingredients together, season and serve.
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