Ingredients
300g (~10 oz) Brussels sprouts (preferably fresh but frozen also works)
Vegan butter/olive oil
2 tbsp maple syrup
½ package Violife feta cheese or other vegan cheese alternative
1 dl (½ c.) finely chopped parsley
Finely grated rind from 1 lemon
2 tbsp fresh pressed lemon juice
Pomegranate seeds (fresh or frozen)
Salt flakes
Instructions
Trim and halve the Brussels sprouts and sauté them golden in a dab of butter and a little olive oil in a frying pan. Then put a lid on the frying pan and let the brussels sprouts cook on low heat. Cut feta cheese into smaller pieces.
Drizzle the syrup over the Brussels sprouts and let it cook down. Then add the parsley, lemon zest, lemon juice and a few salt flakes.
Place the Brussels sprouts on a plate, sprinkle the feta cheese over the Brussels sprouts and top with pomegranate seeds.