Roasted Brussels Sprouts With Hazelnuts And Pomegranate

1. 1

   Heat an oven to 400 F.

2. 2

   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.

3. 3

   In a large bowl, toss the brussels sprouts with the canola oil, pomegranate molasses, and salt.

4. 4

   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.

5. 5

   Return the roasted brussels sprouts to the bowl and toss them with the olive oil, pepper, nuts, and pomegranate arils. Serve immediately

* Per serving · 4 servings · Values may vary.

No additional tips available.