Roasted Brussels Sprouts w/ Pomegranate and Hazelnuts

Roasted Brussels Sprouts w/ Pomegranate and Hazelnuts

Photo by

  • Prep Time


  • Total Time


  • Servings



  • pounds Brussels sprouts, trimmed and halved

  • 2

    tablespoons canola oil

  • Kosher salt and freshly ground pepper

  • 3

    tablespoons pomegranate molasses

  • Seeds from 1 pomegranate

  • ½

    cup coarsely chopped toasted hazelnuts

  • Finely grated zest of 1 lime

  • 1

    tablespoon finely grated orange zest


Preheat the oven to 375 degrees F. Put the Brussels sprouts in a medium roasting pan; toss with the canola oil and season with salt and pepper. Roast in the oven until light golden brown and a knife inserted into the centers goes in without any resistance, about 45 minutes. Transfer the sprouts to a large bowl and add the pomegranate molasses, pomegranate seeds, hazelnuts, and lime and orange zests. Season with salt as needed.


Facebook Conversations