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Roasted Brussels Sprouts With Pomegranate and Hazelnuts

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Rate this recipe 4.4/5 (5 Votes)

Ingredients

  • 1 1/4 pounds Brussels sprouts, trimmed and halved
  • 2 tablespoons canola oil
  • Kosher salt and freshly ground pepper
  • 3 tablespoons pomegranate molasses
  • Seeds from 1 pomegranate
  • 1/2 cup coarsely chopped toasted hazelnuts
  • Finely grated zest of 1 lime
  • 1 tablespoon finely grated orange zest

Details

Servings 4
Preparation time 10mins

Preparation

Step 1

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.

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