Roasted Brussels Sprouts With Pomegranate and Hazelnuts

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I made these for thanksgiving. I married into a cooking family last year. Every meal is over the top. Well I brought these and they were a hit. Thanks Bobby...but for you, I would never have heard of pomegranate molasses.

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This recipe is delicious! I made it for Thanksgiving and Christmas and it was well received. People who had never eaten brussels sprouts are now fans. The sweetness of the molasses, tartness of the pomegranate seeds, crunchiness of the nuts and creaminess of the sprouts definitely make this a keeper recipe.

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I found the recipe in the magazine just a couple of days before the holiday and was a little concerned that only one other had tried it, but...this dish was a wonderful explosion of textures & flavors in your mouth and fairly easy.*+ The sweet of the sprouts, the tart of the pomegranate and the toasty nutty crunch of the hazelnuts made quite the hit at the table. This recipe will definitely be used again and not just for Thanksgiving!
*yes, it was easy, but I would have a appreciated a note about "if this is your first time using a pomegranate"...I had no idea it would take so long to get the seeds out and my sprouts got cold and had to be popped back in the oven to warm them up before I could continue.
+Alton's recipe for pomegranate molasses was a snap!(of course

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I was really excited to make this recipe because I love brussel sprouts, but I was left a bit disappointed. I made my own pomegranate molasses from another recipe offered on Foodnetwork and even used more brussel sprouts than the recipe called for. In the end I found this recipe to be way too over powering with the pomegranates. The brussel sprouts get great pomegranate taste from the molasses but when you add the seeds it is just too much. I would recommend using only the seeds from half a pomegranate.

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I made this yesterday for Thanksgiving and it was a big hit. I made the molasses in advance, Alton's recipe. The only problem was coarse chopping the hazelnuts. Like chopping marbles on a cutting board. Was judicious on adding all the pomegrante seeds. Well make it at Christmas.

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This recipe was easy to make. The tartness of the pomegranate molasses,the juicy pomegranate seeds and the crunchy nuts is what gives this recipe 5 stars. I used walnuts instead of hazelnuts because it's what I had on hand. Next time, I will try peacans.

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excellent recipe!