Pomegranate-Hazelnut Roasted Brussels Sprouts
The richness of the hazelnuts and the sweetness of pomegranate and orange elevate the sprouts to a new level.
Prep time:
Cook time:
Serving size: 8
Calories per serving: 179
Ingredients:
Cook time:
Serving size: 8
Calories per serving: 179
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
Directions:
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.
Source: tasteofhome.com
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.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
