Roasted Brussels Sprouts With Pomegranate and Hazelnuts

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

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Level: Easy
Total: 1 hr 5 min

Prep: 20 min
Cook: 45 min

Yield: 4 to 6 servings

Nutrition Info

Level: Easy
Total: 1 hr 5 min

Prep: 20 min
Cook: 45 min

Yield: 4 to 6 servings
Nutrition Info

Ingredients

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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