Pomegranate Hazelnut Brussel Sprouts

19 Nov

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This dish was a huge hit at my friendsgiving celebration if I do say so myself. I adapted it from an Bobby Flay recipe on food network. I love the combination of sweet pomegranates, tart lime, earthy hazelnuts, and crispy roasted brussel sprouts. It also looks pretty and unique, which is also a plus for entertaining.

If at all possible, I would recommend getting the brussel sprouts still on the stem, they are generally much fresher and hold their shape and consistency better than loose brussels. Plus, its cheaper to get them that way! This recipe calls for pomegranate molasses, this was not something that I had around, but it is worth the investment because it delivers a really delicious and unique burst of flavor. It is essentially reduced pomegranates. If you dont have that around you can use reduced cranberry juice and brown sugar. Or just leave it out, it will still be delicious.

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3 pounds Brussels sprouts, trimmed and halved
3 tablespoons olive oil
Kosher salt and freshly ground pepper
5 tablespoons pomegranate molasses
Seeds from 2 medium/large pomegranate
1 cup coarsely chopped toasted and salted hazelnuts
Finely grated zest of 1 lime
Juice from one lime

Preheat the oven to 375 degrees F. Put the Brussels sprouts on a baking pan. Toss with the oil, 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.

Transfer the sprouts to a large bowl and add the pomegranate molasses, pomegranate seeds, hazelnuts, and lime juice and zest. Season with salt as needed. Yum!

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One Response to “Pomegranate Hazelnut Brussel Sprouts”

  1. Delaynek November 19, 2012 at 6:52 pm #

    beautiful and delicious!!!

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