Roasted Brussels Sprouts with Pomegranate and Hazelnuts

Friday, December 8, 2017


·      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



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.


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