Ramadan recipe: Roasted brussels sprouts with walnuts

They can have a deceptive look and taste. But when pan fried and roasted in the oven with walnuts and drizzled with pomegranate molasses, these nutritious sprouts have an outstanding crunch and taste. Garlic-flavoured, roasted sprouts are divine too.

Instructions:

Cut the ends and yellow leaves off a bunch of brussels sprouts, then cut the sprouts in half. Stir fry them with non-stick spray and garlic salt or a tablespoon of minced garlic for a few minutes until roasted on the outside. Squirt fresh lemon juice, sprinkle dried rosemary or basil herbs and slide the pan in the oven with a few crushed raw walnut pieces for 20 minutes.

When the sprouts are soft (you should be able to insert a knife into them easily), take them out of the oven. Drizzle three generous tablespoons of pomegranate molasses over them. And you are good to go!

It is perfect as a side dish or a meal on its own. I served it with yoghurt to complement the tangy taste of the molasses, which pairs up well with the roasted garlic and walnuts.

— Noura Al Imam is the founder of Yogalates Bliss in Dubai, a yoga and Pilates certified teacher, outdoor enthusiast, food fanatic, travel addict and an entrepreneur. Visit www.yogalatesblissindubai.com