02 Jan Roasted Brussels Sprouts with Pomegranate & Hazelnuts
1 1/4 pound Brussels sprout, trimmed and halved
2 T canola oil
Kosher salt and freshly ground pepper
3 T pomegranate molasses
Seeds from 1 pomegranate
1/2 cup coarsely chopped toasted hazelnuts
Finely grated zest of 1 lime
1 T finely grated orange zest
- Preheat the oven to 375 degrees F.
- Put the Brussels sprouts in a medium roasting pan; toss with 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.
Recipe Source: Food Network