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.
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.