Brussels sprouts used to be up there with lima beans on the list of vegetables people claimed to hate, but I think they’re having an overdue resurgence in popularity. These roasted Brussels sprouts are tender yet firm and have a wonderful nutty, earthy flavor. Rich hazelnuts add texture, as does the tart pop of garnet-colored pomegranate seeds. This is a beautiful fall side dish.
Recipe information
Yield
serves 4 to 6
Ingredients
Preparation
Step 1
Preheat the oven to 375°F.
Step 2
Put the Brussels sprouts in a medium roasting pan, toss with the oil, and season with salt and pepper. Roast in the oven until light golden brown and a knife inserted into the centers goes in without any resistance, about 45 minutes.
Step 3
Transfer the sprouts to a large bowl and add the pomegranate molasses, pomegranate seeds, hazelnuts, and lime and orange zests. Season with salt as needed.
Variations
Step 4
ROASTED BRUSSELS SPROUTS VANILLA PECAN BUTTER
Step 5
Split a vanilla bean lengthwise and scrape out the seeds. Combine 6 tablespoons (3/4 stick) unsalted butter, softened, with the vanilla bean seeds in a small bowl. Fold in 1/4 cup finely chopped toasted pecans and season with salt and pepper to taste. Cover and refrigerate for at least 30 minutes or up to 2 days before serving. Remove from the refrigerator to soften slightly for 20 minutes before using.
Step 6
Roast the Brussels sprouts as directed, omitting the pomegranate molasses, pomegranate seeds, hazelnuts, and lime and orange zests. Remove the Brussels sprouts from the oven and immediately toss with the vanilla pecan butter.
