Recipe: Roasted Brussel Sprouts

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



  1. Preheat the oven to 375 degrees F.
  2. 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.
  3. 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



Courtesy of Food Network Magazine

Authored by: La Shae