Loaded Brussels Sprouts

Ingredients

750g brussel sprouts
200g feta cheese
Handful frozen cranberries
1 pomegranate, arils removed
100g walnuts, roughly chopped
100g pistachios. roughly chopped 
2 tbsp chopped parsley  
3 tbsp governor extra virgin olive oil 

For the marinade  

1 tbsp harrisa spice blend 
1 tbsp pomegranate molasses
1 tbsp white wine vinegar
1 clove garlic, minced 
1 tbsp honey
Pinch sea salt
6 tbsp governor EVOO

Method

1. Heat the oven to 180°c  gas mark 4.
2. Place the sprouts in to a baking dish.
3. Whisk together all of the marinade ingredients and using a pastry brush coat the sprouts. Set aside.
4. Place the sprouts in the oven for 10minutes then remove and add the cranberries, cook for a further 5 minutes, remove then add the feta cheese and chopped nuts, cook for a further 15 minuses until the feta is browned.
3. Remove the sprouts from the oven, top with the pomegranate seeds and chopped parsley then drizzle with the Governor extra virgin olive oil.