Roasted Brussels Sprouts With Pomegranate and Hazelnuts (Bobby Flay) |
|
 |
Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 4 |
|
Ingredients:
1 1/4 pounds brussels sprouts, trimmed and halved |
2 tablespoons canola oil |
kosher salt and freshly ground pepper |
3 tablespoons pomegranate molasses |
seeds from 1 pomegranate |
1/2 cup coarsely chopped toasted hazelnuts |
finely grated zest of 1 lime |
1 tablespoon finely grated orange zest |
Directions:
1. Preheat the oven to 375 degrees F.
2. Put the Brussels sprouts in a medium roasting pan; toss with the canola 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.
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.
4. Photograph by Kana Okada
|
|