This would also work with cabbage or kale.

Ingredients

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

50g butter

Seeds of half a pomegranate

Salt and freshly ground black pepper

Method

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.