- Pomegranate-Hazelnut Roasted Brussels Sprouts.jpg (41.87 KiB) Viewed 326 times
Ready in: 25 minutes
Serves: 8
If served as eight portions, provides 248 cals, 29g fat (of which 7g saturates), 4g sugar and 0.4g salt per portion.
Ingredients
- 900g (2lbs) fresh Brussels sprouts, trimmed and halved
- ¼ cup olive oil
- 1½ tsp kosher salt
- 1 tsp coarsely ground pepper
- 6 tbsp butter, cubed
- ⅔ cup chopped hazelnuts, toasted
- 1 tbsp grated orange zest
- ½ cup pomegranate seeds
Method
1. Preheat the oven to 200°C/Fan 180°C/Gas Mark 6.
2. Place Brussels sprouts in a foil-lined 15in x 10in x 1in 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.
3. 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.
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