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Recipe courtesy of Bobby Flay

From: Food Network Magazine

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Roasted Brussels Sprouts With Pomegranate and Hazelnuts

Total:: 1 hr 5 min
Prep:: 20 min
Cook:: 45 min

Yield:: 4 to 6 servings

Level:: Easy

Nutrition Info

Healthy

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.

Photograph by Kana Okada

Courtesy of Food Network Magazine

My Private Notes

Name: Roasted Brussels Sprouts With Pomegranate and Hazelnuts
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT1H5M0.000S
Yield: 4 to 6 servings
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