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.
ROASTED BRUSSELS SPROUTS WITH A POMEGRANATE REDUCTION
If you thought you did not like brussels sprouts, this recipe will definitely change your mind. The first time my grandmother served roasted brussels sprouts to me, I could not stop eating them. When brussels sprouts are roasted, they become crispy on the outside and sweet and delicate on the inside. The addition of a warm pomegranate glaze, and the cool, sweet pomegranate seeds, makes these brussels sprouts a festive delight.
Provided by Dawn Lerman
Categories side dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Position the baking rack in the middle of the oven and heat the oven to 425[dg]F. In a large bowl, toss the brussels sprouts with oil and a few pinches of salt. Spread the brussels sprouts over a shallow baking pan and roast for about 30 to 35 minutes, or until the sprouts are lightly browned and crispy.
- While the brussels sprouts are roasting, in a small saucepan combine the pomegranate juice with the sugar and set over medium heat, stirring until the sugar is completely dissolved. When the liquid comes to a simmer, reduce the heat to medium-low and gently simmer until the liquid is reduced to one quarter of the original amount and is thick and syrupy, about 25 minutes. Toward the end, watch the reduction carefully - it can go from thick to burned in a matter of seconds. Transfer the reduction to a cooling rack and let it come to room temperature. Do not refrigerate.
- Drizzle the reduction over the brussels sprouts and sprinkle with the pomegranate seeds.
Nutrition Facts : @context http, Calories 184, UnsaturatedFat 6 grams, Carbohydrate 22 grams, Fat 11 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 4 grams, Sodium 472 milligrams, Sugar 12 grams
BRUSSELS SPROUTS WITH WALNUTS AND POMEGRANATE
Roasting brussels sprouts brings out their nutty sweetness and keeps them crisp-crunchy around the edges. Tossing them with walnuts and tangy, jewel-like pomegranate seeds adds texture and brightness. It's worth seeking out pomegranate molasses (widely available in most large grocery stores) to finish this dish. But if you can't find it, don't let it stop you from make this celebration-worthy side.
Provided by Colu Henry
Categories vegetables, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat the oven to 425 degrees. In a large bowl, toss brussels sprouts with the olive oil. Season well with the salt and black pepper and toss again. Spread everything evenly on a sheet pan cut-side-down and roast until crisp and deeply golden brown, about 25 to 30 minutes, flipping the sprouts halfway through to ensure even browning.
- Meanwhile, toast the walnuts in a skillet over medium-low heat, stirring frequently to ensure they don't burn, about 4 to 5 minutes. Remove from heat and set aside.
- When the brussels sprouts are done roasting, toss them with the toasted walnuts and the pomegranate seeds. Drizzle with the pomegranate molasses (about 1 teaspoon or so), if using. Season with flaky salt.
Nutrition Facts : @context http, Calories 218, UnsaturatedFat 13 grams, Carbohydrate 18 grams, Fat 16 grams, Fiber 7 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 455 milligrams, Sugar 5 grams
MAPLE-ROASTED BRUSSELS SPROUTS WITH TOASTED HAZELNUTS
In this dead simple recipe from Chloe Coscarelli, the vegan chef and cookbook author, brussels sprouts are roasted at a high heat to bring out the natural sugars and caramelize the edges, then tossed with toasty hazelnuts and a glug of maple syrup.
Provided by Tara Parker-Pope
Categories side dish
Time 1h
Yield 6 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 375 degrees.
- To prepare the brussels sprouts, remove any yellow or brown outer leaves, cut off the stems and cut in half.
- In a large bowl, toss the brussels sprouts, olive oil, salt and pepper together. Once all of the brussels sprouts are coated in oil, spread them into a 9-by-13-inch (or larger) baking dish or sheet tray to roast. Note: You may want to line your sheet tray with foil for easy cleanup because the caramelizing process leaves a sticky residue.
- After 15 minutes, stir the brussels sprouts with a spatula or large spoon to even out the browning. After 30 minutes, stir in the maple syrup. (Steps 1 through 4 can be done a day in advance; store covered in the refrigerator. Continue with Steps 5 and 6 right before serving.)
- Continue to roast the brussels sprouts for about 15 more minutes, or until they are fork tender (about 45 minutes total roasting time).
- Toss the roasted brussels sprouts with the hazelnuts and devour!
Nutrition Facts : @context http, Calories 146, UnsaturatedFat 8 grams, Carbohydrate 15 grams, Fat 9 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 265 milligrams, Sugar 7 grams
ROASTED BRUSSELS SPROUTS WITH HAZELNUTS
What I love about this recipe is the mix of Brussels sprouts and hazelnuts. This flavorful combo is festive enough for a special occasion yet homey and easy enough for every day. -Gail Prather, Hastings, Nebraska
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Preheat oven to 450°. In a small heavy saucepan, melt butter over medium heat. Heat 2-3 minutes or until golden brown, stirring constantly. Remove from heat; stir in pepper and salt., Place Brussels sprouts and hazelnuts in a 15x10x1-in. baking pan coated with cooking spray. Drizzle with butter mixture; toss to coat. Roast 10-15 minutes or until Brussels sprouts are tender, stirring occasionally.
Nutrition Facts :
POMEGRANATE-HAZELNUT ROASTED BRUSSELS SPROUTS
I converted many people to Brussels sprouts with this recipe, and it has since become my most requested dish. The richness of the hazelnuts and the sweetness of pomegranate and orange elevate the sprouts to a new level. -Melanie Stevenson, Reading, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 400°. Place Brussels sprouts in a foil-lined 15x10x1-in. baking pan. Drizzle with oil; sprinkle with salt and pepper. Toss to coat. Roast 15-20 minutes or until tender, stirring occasionally. Remove from oven., Meanwhile, in a small heavy saucepan, melt butter over medium heat. Heat 5-7 minutes or until golden brown, stirring constantly. Remove from heat; drizzle over Brussels sprouts. Add hazelnuts and orange zest; gently toss to coat. Transfer to a serving bowl. Just before serving, sprinkle with pomegranate seeds.
Nutrition Facts : Calories 248 calories, Fat 22g fat (7g saturated fat), Cholesterol 23mg cholesterol, Sodium 454mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 5g fiber), Protein 5g protein.
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