Brussels sprouts with preserved lemons and pomegranate from At My Table: A Celebration of Home Cooking (page 76) by Nigella Lawson

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Roast duck with orange, soy and ginger

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mjes on September 26, 2021

    Brussel sprouts seasoned with leek, garlic, preserved lemon, and cinnamon are not the bland, boiled brussel sprouts of the 50's. Add parsley and pomegranite seeds and you have a colorful, appealing, and satisfying side dish.

  • Ro_ on December 09, 2020

    A lovely brussels sprouts dish, unusual and tasty - it also looks beautiful and as such would be lovely on a Christmas table with the green and red. I made quite a small quantity just for two people, and don't think I added enough pomegranate, don't skimp on this as it provides much needed sweetness against the bitterness of the sprouts and the acid saltiness of the preserved lemon. The sprouts got lovely and tender, I thought I'd miss them being crispy (hideous memories of boiled sprouts from childhood) but I didn't.

  • Dee2381 on July 07, 2018

    I love preserved lemons. A lot of Moroccan dishes call for them. I would try this recipe first.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.