Author Notes: I had just de-seeded a pomegranate, so I decided to add the arils to roasted Brussels sprouts, figuring that the little bursts of tart sweetness would complement the crunchy caramelized outer layers and the inner earthiness of the brussels sprouts. I also threw in some hazelnuts for a little extra crunch and another layer of sweet/savory flavor. I think that this version of Brussels sprouts is my favorite; not only do the flavors work incredibly well together, but it’s also incredibly easy to put together. - raspberryeggplant
Serves 3-4 as a side dish
- 1/2 pound brussels sprouts
- 1 tablespoon canola oil
- 1 teaspoon pomegranate molasses
- 1/4 teaspoon salt
- 1/8 teaspoon white pepper
- 1/4 cup toasted and chopped hazelnuts
- 1/4 cup pomegranate arils
- 1 teaspoon olive oil
- Heat an oven to 400 F.
- Wash and dry the brussels sprouts. Remove any dark outer leaves and cut off the stem. Cut each one in half, leaving very small ones whole.
- In a large bowl, toss the brussels sprouts with the canola oil, pomegranate molasses, and salt.
- Spread the brussels sprouts cut-side down on a foil-lined baking sheet. Roast them on the middle rack of the oven until the cut sides are golden brown and the outer leaves are browned, about 30 minutes.
- Return the roasted brussels sprouts to the bowl and toss them with the olive oil, pepper, nuts, and pomegranate arils. Serve immediately