Best Pomegranate Hazelnut Roasted Brussels Sprouts Recipes

ROASTED BRUSSELS SPROUTS WITH POMEGRANATE AND HAZELNUTS

Roasted Brussels Sprouts With Pomegranate and Hazelnuts image

Provided by Bobby Flay

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 8

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

Steps:

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.

POMEGRANATE-HAZELNUT ROASTED BRUSSELS SPROUTS

Pomegranate-Hazelnut Roasted Brussels Sprouts image

I converted many people to Brussels sprouts with this recipe, and it has since become my most requested dish. The richness of the hazelnuts and the sweetness of pomegranate and orange elevate the sprouts to a new level. -Melanie Stevenson, Reading, Pennsylvania

Provided by Taste of Home

Categories Side Dishes

Time 25m

Yield 8 servings.

Number Of Ingredients 8

Ingredients

2 pounds fresh Brussels sprouts, trimmed and halved
1/4 cup olive oil
1-1/2 teaspoons kosher salt
1 teaspoon coarsely ground pepper
6 tablespoons butter, cubed
2/3 cup chopped hazelnuts, toasted
1 tablespoon grated orange zest
1/2 cup pomegranate seeds

Steps:

Preheat oven to 400°. Place Brussels sprouts in a foil-lined 15x10x1-in. baking pan. Drizzle with oil; sprinkle with salt and pepper. Toss to coat. Roast 15-20 minutes or until tender, stirring occasionally. Remove from oven., Meanwhile, in a small heavy saucepan, melt butter over medium heat. Heat 5-7 minutes or until golden brown, stirring constantly. Remove from heat; drizzle over Brussels sprouts. Add hazelnuts and orange zest; gently toss to coat. Transfer to a serving bowl. Just before serving, sprinkle with pomegranate seeds.

Nutrition Facts : Calories 248 calories, Fat 22g fat (7g saturated fat), Cholesterol 23mg cholesterol, Sodium 454mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 5g fiber), Protein 5g protein.