Butter roasted brussels sprouts

with pomegranate, mint & cashew nuts

  • 20 min
  • 4 pers
Recipe by Ditte Ingemann


  • 400 g brussels sprouts (fresh or frozen)
  • 3 tbsp. butter
  • 1/2 bundle fresh mint, finely chopped
  • 1 pcs. pomegranate
  • 60 g Earth Control cashews
  • salt/pepper


Thoroughly clean the sprouts and remove the outermost leaves - using frozen sprouts, allow them to thaw before cooking. Cut the cabbage into half and warm butter in a pan. Fry the Brussels sprouts for approx. 10-12 minutes by medium heat and season with salt and pepper. Add coarsely chopped cashew nuts and add them for approx. 5 minutes. Take the mixture of the heat and pour it into a large dish. Release the kernels from the pomegranate and sprinkle over the salad with finely chopped mint. Season with salt and pepper. Serve as an accessory for eg. pork roast or chops.


Our carefully selected cashew nuts come primarily from Vietnam and India, which are some of the world's largest producers of cashew nuts due to the warm climate. Cashew nuts grow in the stem of the ca[...]
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