Roasted Brussels Sprouts with Pomegranate and Hazelnuts
Discover the harmonious blend of earthy Brussels sprouts roasted to perfection, combined with the sweet burst of pomegranate and the rich crunch of hazelnuts, creating a dish that's as nutritious as it is flavorful.
Equipment
- Baking sheet
- Skillet
- Mixing bowls
- Whisk
- Measuring cups and spoons
Ingredients
- 1.5 pounds Brussels sprouts trimmed and halved
- 2 tablespoons extra virgin olive oil
- Salt and freshly ground black pepper to taste
- 1 pomegranate seeded
- 1/2 cup hazelnuts roughly chopped
- 1 tablespoon balsamic vinegar
- 1 teaspoon honey or maple syrup optional for added sweetness
- 1/4 cup fresh parsley finely chopped
Instructions
- Preheat your oven to 400°F (200°C).
- Place the halved Brussels sprouts on a large baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to evenly coat.
- Roast in the preheated oven for 20-25 minutes or until they are golden brown and crispy on the outside, ensuring to stir halfway through the cooking time for even roasting.
- While the Brussels sprouts are roasting, toast the chopped hazelnuts in a dry skillet over medium heat. Stir frequently and watch carefully to prevent burning. Once they're golden brown and fragrant, remove from the heat.
- In a small bowl, whisk together the balsamic vinegar and honey (or maple syrup, if using) until well combined.
- Remove the roasted Brussels sprouts from the oven and transfer them to a large serving bowl.
- Drizzle the balsamic mixture over the hot Brussels sprouts and toss to coat evenly.
- Add the toasted hazelnuts and pomegranate seeds to the bowl with the Brussels sprouts. Toss gently to combine.
- Garnish with freshly chopped parsley before serving.
Notes
For a nut-free version, substitute the hazelnuts with roasted chickpeas or sunflower seeds.
Adjust the sweetness of the dish to your liking by increasing or decreasing the honey/maple syrup.
Serve warm as a delightful side to your main course, or allow cooling to room temperature for a refreshing addition to a mezze platter.