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Chef Linda
Linda Soper-Kolton, Chef, came to the Sanctuary as a guest chef to share her love of compassionate cooking in our then-fledgling culinary program. Lured by the magic of the Sanctuary, her love of animals and the urgency of our mission, Linda stayed on to lead and grow the culinary program, inspiring and educating with love, patience, and delicious food.
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Roasted Brussels Sprouts, Hazelnuts and Pomegranate

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.

Ingredients

 1 ½ pounds Brussels sprouts, trimmed and quartered
 2 tbsp olive oil
 1 tsp Coarse salt
 Ground black pepper, to taste
 Seeds from 1 pomegranate(scoop them from a whole pomegranate or buy them packaged in the produce section)
 1 cup toasted hazelnuts, chopped
 Zest of 1 orange

Directions

1

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

In a large bowl, toss the Brussels sprouts with the oil, salt, and pepper. Arrange Brussels sprouts in a single layer on the baking tray. Roast them on the middle rack of the oven until they start to darken and turn golden brown, 20 to 25 minutes.

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 aromatic. Turn out nuts onto a clean dish towel and roll, tucking in the ends, 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.

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

Notes

Roasted Brussels Sprouts, Hazelnuts and Pomegranate
IngredientsDirections

Roasted Brussels Sprouts, Hazelnuts and Pomegranate

DifficultyEasyCook Time25 mins
YIELDS
6 to 8 servings

Roasted Brussels Sprouts, Hazelnuts, and Pomegranate
INGREDIENTS

 1 ½ pounds Brussels sprouts, trimmed and quartered
 2 tbsp olive oil
 1 tsp Coarse salt
 Ground black pepper, to taste
 Seeds from 1 pomegranate(scoop them from a whole pomegranate or buy them packaged in the produce section)
 1 cup toasted hazelnuts, chopped
 Zest of 1 orange

DIRECTIONS

1

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

In a large bowl, toss the Brussels sprouts with the oil, salt, and pepper. Arrange Brussels sprouts in a single layer on the baking tray. Roast them on the middle rack of the oven until they start to darken and turn golden brown, 20 to 25 minutes.

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 aromatic. Turn out nuts onto a clean dish towel and roll, tucking in the ends, 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.

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

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