Best Roasted Brussels Sprouts With Pomegranate Feta Recipes

Roasted Brussels Sprouts With Pomegranate and Hazelnuts image

Provided by Bobby Flay

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 8

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.

Roasted Brussels Sprouts with Pomegranate & Feta image

Provided by Kare for Kitchen Treaty

Time 40m

Number Of Ingredients 6

1 1/2 pounds Brussels sprouts (ends trimmed and outer leaves removed (large sprouts halved))
2 tablespoons olive oil
1/8 teaspoon kosher salt + more to taste
2 ounces feta cheese (crumbled)
1/4 cup pomegranate arils
1 tablespoon pomegranate molasses

Steps:

Preheat oven to 400 degrees Fahrenheit.
Prepare sprouts. First, rinse them well, then cut any brown ends off of the bottom and remove any shriveled or brown leaves. Cut larger sprouts in half so that all pieces are roughly the same size. Rinse and shake off excess water.
Pour sprouts onto a large rimmed baking sheet, drizzle with the olive oil, and toss gently until well-coated. Sprinkle with 1/8 teaspoon salt.
Bake, turning every 10 minutes, until tender and browned, about 30 minutes.
Remove from oven and arrange on a plate. Sprinkle feta and pomegranate seeds over the top, then drizzle with the pomegranate molasses. Taste and add additional salt if desired. Serve.