Ingredients

The following ingredients have 4 Servings
  • 1/2 pound brussels sprouts
  • 1 tablespoon canola oil
  • 1 teaspoon pomegranate molasses
  • 1/4 teaspoon salt
  • 1/8 teaspoon white pepper
  • 1/4 cup toasted and chopped hazelnuts
  • 1/4 cup pomegranate arils
  • 1 teaspoon olive oil

Instruction

  • Heat an oven to 400 F.
  • 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.
  • In a large bowl, toss the brussels sprouts with the canola oil, pomegranate molasses, and salt.
  • 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.
  • Return the roasted brussels sprouts to the bowl and toss them with the olive oil, pepper, nuts, and pomegranate arils. Serve immediately