Roasted shallots, Brussels sprouts, Ruby Red pomegranate and pan-fried hazelnuts
A side for Sunday Lunch
Ingredients
- 12 shallots, peeled
- 2 tbsp rapeseed oil
- Sea salt and freshly ground black pepper
- 500g Brussels sprouts
- 60g Butter
- 1 red skinned pomegranate seeded
- 50g chopped toasted hazelnuts
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