Roasted Brussels Sprouts

Name: Roasted Brussels Sprouts
Yield: serves 4 to 6
Ingredients: 1 1/4 pounds Brussels sprouts, trimmed and halved; 2 tablespoons canola oil; Kosher salt and freshly ground black pepper; 3 tablespoons pomegranate molasses; Seeds from 1 pomegranate; 1/2 cup coarsely chopped toasted (see page 250) hazelnuts; Finely grated zest of 1 lime; 1 tablespoon finely grated orange zest

December 14, 2011

Brussels sprouts used to be up there with lima beans on the list of vegetables people claimed to hate, but I think they’re having an overdue resurgence in popularity. These roasted Brussels sprouts are tender yet firm and have a wonderful nutty, earthy flavor. Rich hazelnuts add texture, as does the tart pop of garnet-colored pomegranate seeds. This is a beautiful fall side dish.

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