ROASTED BRUSSELS SPROUTS WITH POMEGRANATE AND HAZELNUTS
Steps:
- Preheat the oven to 375 degrees F.
- 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.
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