Pomegranate-Hazelnut Roasted Brussels Sprouts
A vibrant and flavorful side dish featuring crispy roasted Brussels sprouts tossed with toasted hazelnuts for crunch and pomegranate arils for a burst of tangy sweetness. Finished with a drizzle of balsamic glaze or vinaigrette, this dish combines earthy, nutty, and fruity flavors, making it a perfect accompaniment to holiday meals or seasonal gatherings.Pairs well with roasted meats, hearty grains, or as part of a festive vegetarian spread.
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
Instructions
- 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
Calories: 248kcalCarbohydrates: 13gProtein: 5gFat: 22gSaturated Fat: 7gCholesterol: 23mgSodium: 454mgFiber: 5gSugar: 4g
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