Braised Brussels Sprouts

by Edward Daniel
Braised Brussels Sprouts with Walnuts and Pomegranate recipe.

Braised Brussels Sprouts with walnuts and pomegranates basted in tangy sumac, molasses, citrus lemon and garlic.

Tempt your loins with a hedonistic treat.

This dish will topple your belief that vegan food can’t be super nutritious and easy to make.

Make this:

  • When you fancy sprucing up your Brussels Sprout recipes during the holiday festivities
  • When you’ve got Christmas lunch and fancy a little something extra to go with your meal as the crackers come out
  • When you’ve got a dinner party and fancy going all out with your meal preparation and yet are pushed for time

Braised Brussels Sprouts with walnuts and pomegranates is a quick and easy dish to serve up for a party. It looks and taste stunning and sure to delight guests.

This dish was inspired when I’d been meal planning for a party and needed a dish that dazzled and yet gave some umph to Brussels Sprouts.

Braised Brussels Sprouts with Walnuts and Pomegranate is vegan and paleo.

What equipment to use

For this recipe, I suggest:


What to do next

Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.

My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.

Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.

Going strong since 2013.


Edward x

Braised Brussels Sprouts with Walnuts and Pomegranate recipe.

Braised Brussels Sprouts

Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 500g Brussels sprouts
  • 2tbs extra virgin olive oil
  • 2 cloves of garlic
  • 100ml filtered water
  • 2tsb pomegranate molasses
  • 1tsp sumac
  • ½ lemon, juice
  • pinch of salt
  • 75g walnuts
  • ½ pomegranate


  1. Heat a saucepan. Lightly toast walnuts in oil for a minute and remove the walnuts.
  2. Sauté the Brussels sprouts with the garlic in oil for a couple of minutes over a medium heat. Pour in the filtered water and molasses and add in the sumac and salt. Cook over a medium heat for about three to four minutes. Switch off the heat squeeze in the lemon juice.
  3. Garnish walnuts and pomegranate and serve.

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