Roasted Brussels Sprouts With Pomegranate and Hazelnuts
- Level: Easy
- Total: 1 hr 5 min
- Prep: 20 min
- Cook: 45 min
- Yield: 4 to 6 servings
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Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 295 calorie
- Total Fat
- 17 grams
- Saturated Fat
- 1 grams
- Cholesterol
- 0 milligrams
- Sodium
- 162 milligrams
- Carbohydrates
- 35 grams
- Dietary Fiber
- 9 grams
- Protein
- 8 grams
- Sugar
- 18 grams
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- Level: Easy
- Total: 1 hr 5 min
- Prep: 20 min
- Cook: 45 min
- Yield: 4 to 6 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 295 calorie
- Total Fat
- 17 grams
- Saturated Fat
- 1 grams
- Cholesterol
- 0 milligrams
- Sodium
- 162 milligrams
- Carbohydrates
- 35 grams
- Dietary Fiber
- 9 grams
- Protein
- 8 grams
- Sugar
- 18 grams
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
Directions
- 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.
