Roasted Brussels Sprouts With Pomegranate And Hazelnuts Recipe

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

Preparation

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.