ROASTED BRUSSELS SPROUTS WITH HAZELNUTS AND POMEGRANATE

ROASTED BRUSSELS SPROUTS WITH HAZELNUTS AND POMEGRANATE image

Yield 3-4 servings

Number Of Ingredients 8

Previous Next

1/2 pound brussels sprouts
1 Tbs canola oil
1 tsp pomegranate molasses
1/4 tsp salt
1/8 tsp pepper
1/4 cup toasted and chopped hazelnuts
1/4 pomegranate arils
1 tsp olive oil or hazelnut oil

Steps:

Heat oven to 400 degrees Wash and dry sprouts. Remove any dark outer leaves and cut off stem. Cut in half, leaving small ones whole. In a large bowl, toss the sprouts with oil and molasses. Spread, cut-side down on a foil lined baking sheet. Roast on middle rack of the oven until the cut sides are golden brown and the outer leaves are browned, about 30 minutes. Return to bowl and toss with oil, pepper, nuts and pomegranate arils. Serve immediately.