roasted brussels sprouts

By Chef Linda

Brussels sprouts have come a long way, baby! Once considered the stuff of nightmares, boiled to death and flavorless, they are now the petite darlings of chefs and home cooks. Today's sprouts are cooked using methods that highlight their nutty flavor and delicate sensibilities; roasting, pan frying and even grilling. Let's not forget that Brussels sprouts not only taste delicious when cooked properly, but they play nice with other flavors and textures. Here, they're simply roasted with oil, salt and pepper, allowing their natural goodness to shine. Then add toasted hazelnuts for a nutty crunch and scarlet pomegranate seeds for tartness and color to brighten everything up. Beautiful enough for a special dinner, yet so simple you can make this dish any night of the week.


Roasted Brussels Sprouts, Hazelnuts and Pomegranate    

 

DIFFICULTY
Easy

COOK TIME
20 to 25 minutes

YIELD
6 to 8 servings

roasted brussels sprouts

 

 

 

INGREDIENTS

1 1/2  to 2 pounds Brussels sprouts, washed and dried
2 tablespoons olive oil
Coarse salt and freshly ground pepper
Seeds from 1 pomegranate
1 cup hazelnuts
Zest of 1 orange

 

INSTRUCTIONS

Preheat oven to 400ºF. Line a baking tray with parchment paper.

To toast the hazelnuts, heat a large pan on medium-high heat. Place hazelnuts in dry pan and toast for about 5 minutes until nuts begin to get lightly browned and skins blister. Turn out nuts onto a clean dish towel and roll the ends around so they steam in their own heat for a few minutes. Gently rub nuts in the towel to remove loose skins, and don’t worry about skins that don’t come off. Let nuts cool, then coarsely chop and set aside.

|Remove outer leaves from Brussels sprouts that look dark or don’t tightly fit. Trim the end of each stem, then cut each one in half. In a large bowl, toss the Brussels sprouts with the oil, salt and pepper. Spread the Brussels sprouts in a single layer, cut-side down, on the baking tray. Roast them on the middle rack of the oven until the cut sides are golden brown and the outer leaves are browned, about 20 to 25 minutes.

Place roasted Brussels sprouts in a serving bowl, then sprinkle toasted hazelnuts, pomegranate seeds and orange zest on top. Gently toss to combine and taste to adjust seasoning. Serve immediately.

 

FILED UNDER: glutenfree, peanutfree, soyfree, sides, winter, fall, ,

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