Roasted Brussels Sprouts With Hazelnuts And Pomegranate Food

POMEGRANATE-HAZELNUT ROASTED BRUSSELS SPROUTS

Pomegranate-Hazelnut Roasted Brussels Sprouts image

I converted many people to Brussels sprouts with this recipe, and it has since become my most requested dish. The richness of the hazelnuts and the sweetness of pomegranate and orange elevate the sprouts to a new level. -Melanie Stevenson, Reading, Pennsylvania

Provided by Taste of Home

Categories Side Dishes

Time 25m

Yield 8 servings.

Number Of Ingredients 8

Ingredients

2 pounds fresh Brussels sprouts, trimmed and halved
1/4 cup olive oil
1-1/2 teaspoons kosher salt
1 teaspoon coarsely ground pepper
6 tablespoons butter, cubed
2/3 cup chopped hazelnuts, toasted
1 tablespoon grated orange zest
1/2 cup pomegranate seeds

Steps:

Preheat oven to 400°. Place Brussels sprouts in a foil-lined 15x10x1-in. baking pan. Drizzle with oil; sprinkle with salt and pepper. Toss to coat. Roast 15-20 minutes or until tender, stirring occasionally. Remove from oven., Meanwhile, in a small heavy saucepan, melt butter over medium heat. Heat 5-7 minutes or until golden brown, stirring constantly. Remove from heat; drizzle over Brussels sprouts. Add hazelnuts and orange zest; gently toss to coat. Transfer to a serving bowl. Just before serving, sprinkle with pomegranate seeds.

Nutrition Facts : Calories 248 calories, Fat 22g fat (7g saturated fat), Cholesterol 23mg cholesterol, Sodium 454mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 5g fiber), Protein 5g protein.

ROASTED BRUSSELS SPROUTS WITH POMEGRANATES AND VANILLA-PECAN BUTTER

Roasted Brussels Sprouts with Pomegranates and Vanilla-Pecan Butter image

Provided by Bobby Flay

Categories side-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

6 tablespoons unsalted butter, slightly softened
1 vanilla bean, seeds scraped
1/4 cup toasted pecans, chopped
Salt and freshly ground black pepper
1 pound Brussels sprouts, trimmed
3 tablespoons canola oil
3 tablespoons pomegranate molasses
Seeds from 1 pomegranate
1 lime, finely zested
1 tablespoon finely grated orange zest

Steps:

Combine the butter and vanilla bean seeds in a small bowl. Fold in the pecans and season with salt and pepper. Cover and refrigerate for at least 30 minutes before serving.
Preheat the oven to 375 degrees F.
Place the Brussels sprouts in a medium roasting pan and toss with the oil and season with salt and pepper. Roast in the oven until lightly golden brown, 20 minutes.
Remove the pan from the oven, add the pomegranate molasses and stir to combine. Return to the oven and cook until just tender, about 10 minutes longer.
Transfer the sprouts to a large bowl, add the pomegranate seeds and lime and orange zests. Transfer to a platter and top with some of the Vanilla-Pecan butter.

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