I don’t like sprouts…or so I thought! Over the last few years I have developed ways to make sprouts not just edible, but delicious. It just takes a little creativity!

Here’s one way in which to avoid dishing up bitter, overcooked soggy sprouts which went down a treat at the Element 78 Christmas dinner.

If you’re in Bristol you can buy pomegranate molasses at Souk Kitchen on North Street otherwise you can get it online at Maroque.

Serves 4


250g Brussel sprouts

1 tbsp sunflower oil

For the dressing

1 garlic clove, crushed

1/2 tsp cinnamon powder

1 tbsp pomegranate molasses

1 tbsp water

1 tbsp orange juice

3 tbsp olive oil

1 – 2 tsp sugar

salt and pepper


  1. Trim the stems, remove the outer dirty leaves then thinly slice the sprouts.
  2. Make up  the dressing by mixing all the dressing ingredients together in a bowl or cup. Start with 1 tsp sugar in the dressing and taste. If the dressing is too sharp add a little more sugar.
  3. Heat a wok and add the sunflower oil before tipping in the sprouts.
  4. Stir fry for a few minutes until the sprouts soften and brown a little.
  5. Tip in half of the dressing and stir.
  6. Taste the sprouts to see if you are happy with the flavour. If you would like more of a punch, you can add a little more of the dressing.
  7. Serve and see how your sprout haters turn into sprout lovers.

If you have dressing left, it will keep in the fridge for about a week. You can use it to dress salad, marinate chicken before grilling or for cooking more addictive sprouts!