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Aug 29, 2018

Pomegranate-Hazelnut Roasted Brussels Sprouts

Pomegranate-Hazelnut Roasted Brussels Sprouts
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    8 servings


  • 2 pounds fresh Brussels sprouts, trimmed and halved
  • 1/4 cup olive oil
  • 1-1/2 teaspoons kosher salt
  • 1 teaspoon coarsely ground pepper
  • 2/3 cup chopped hazelnuts, toasted
  • 1 tablespoon grated orange zest
  • 1/2 cup pomegranate seeds


  • 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 Facts
3/4 cup: 248 calories, 22g fat (7g saturated fat), 23mg cholesterol, 454mg sodium, 13g carbohydrate (4g sugars, 5g fiber), 5g protein.