Nigella’s Christmas Feast: Brussels sprouts with preserve lemons and pomegranate

My time is too limited to Brussels-bashing hatred. I enjoy sprouts both in their original forms. My new favorite way to enjoy them is in this delicious casserole. For a vegan version, you can simply omit butter.


2 tbsp regular olive oil

25g unsalted butter

1 leek (125g to 150g trimmed body), thinly sliced

2 cloves minced garlic

Finely chopped preserved lemons (approx. 2 small ones) 50g

1 teaspoon ground cinnamon

Brussels sprouts – 750g, cut and half from the root to the tip

2 tsp sea salt flakes

Get 125ml of water out of a boiling kettle

Leaf from a small, approximately 25g flat-leaf bunch of parsley.

4 tablespoons pomegranate seed

  • In a heavy-based saucepan or casserole with a lid heat the butter and oil. Once the oil has warmed, fry the leeks for 5 minutes on medium-high heat, stirring frequently, until they are softened, but not brown.
  • Mix the minced garlic with the finely chopped preserved lime and mix again. Finally, add the ground cinnamon.
  • Then add the halved sprouts. Turn them over in the pan until well coated.
  • Once again stir, close the lid, and continue to cook for 3-4 minutes on medium-high heat until they become tender but firm.
  • Mix in about 34 cup chopped parsley. Add 2 tbsp pomegranate seed pieces. Finally, turn the mixture into a bowl. Then sprinkle with remaining parsley, pomegranate and other ingredients.