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:

  • Preheat the oven to 375 degrees
  • 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.
  • 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.
  • Yields 4 to 6 servings