Recipe: Roasted Brussel Sprouts
Looking for a new way to make brussel sprouts? Try roasting them and adding some tasty hazelnuts and pomegranates!
1 ¼ pounds Brussel sprouts, trimmed and halved
2 tablespoons canola oil
Kosher salt and freshly ground pepper
3 tablespoons pomegranate molasses or honey
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.
Makes 6 servings