Roasted Brussels Sprouts with Hazelnuts and Pomegranate
Caramelized Brussels sprouts roasted until golden and crispy, then tossed with crunchy toasted hazelnuts and jewel-like pomegranate arils. The pomegranate molasses adds a subtle sweet-tart glaze that complements the nutty sprouts beautifully. Perfect as a colorful side dish for fall and winter meals, or as part of a holiday spread. The contrast of textures and flavors makes this simple vegetable dish feel special and festive.
Ingredients
- ½ pound brussels sprouts
- 1 tablespoon canola oil
- 1 teaspoon pomegranate molasses
- ¼ teaspoon salt
- ⅛ teaspoon white pepper
- ¼ cup hazelnuts, toasted and chopped
- ¼ cup pomegranate arils
- 1 teaspoon olive oil
Instructions
- 1
Heat oven to 400 F
- 2
Wash and dry brussels sprouts, remove dark outer leaves and cut off stems
- 3
Cut each sprout in half, leaving very small ones whole
- 4
Toss brussels sprouts with canola oil, pomegranate molasses, and salt in large bowl
- 5
Spread cut-side down on foil-lined baking sheet
- 6
Roast on middle rack until cut sides are golden brown and outer leaves are browned
- 7
Return to bowl and toss with olive oil, pepper, hazelnuts, and pomegranate arils
- 8
Serve immediately
Tips
Cut Brussels sprouts uniformly for even cooking and place cut-side down for maximum caramelization.
Toast hazelnuts in a dry pan for 3-4 minutes until fragrant for the best nutty flavor.
Good to Know
Refrigerate for up to 3 days, though texture is best when fresh.
Can prep Brussels sprouts and make glaze mixture up to 1 day ahead.
Serve immediately while still warm for best texture and flavor.
Common Mistakes
Don't overcrowd the baking sheet or Brussels sprouts will steam instead of roast.
Avoid overcooking as sprouts become mushy and bitter.
Substitutions
FAQ
Can I make this without pomegranate molasses?
Yes, substitute with balsamic reduction or a mix of honey and lemon juice for similar sweet-tart flavor.
How do I know when Brussels sprouts are done?
They should be golden brown on the cut sides with crispy outer leaves and tender centers when pierced.
Can I use frozen Brussels sprouts?
Fresh works best, but if using frozen, thaw completely and pat very dry before roasting.