Roasted Brussel sprout salads in two white bowls

Dinner / Seasonal - Fall

Roasted Brussel Sprouts

4 Servings

Prep time: 5 minutes | Cook time: 45 minutes

Diet Style

GF
HF
LF
LS
P
V

Tools You'll Need

  • Measuring Cups
  • Measuring Spoons
  • Chef’s Knife
  • Cutting Board
  • Large Mixing Bowl
  • Medium Roasting Pan or Baking Sheet
  • Small Sauté Pan
  • Microplane

Ingredients

  • ¼ pounds Brussels sprouts, cut in half
  • 1 tablespoons olive oil
  • Kosher salt and pepper to taste
  • ½ cup hazelnuts, coarsely chopped and toasted
  • 2 tablespoons 100% pure maple syrup
  • ¼ cup pomegranate seeds
  • 1 lime, zested
  • 1 orange, zested

Directions

  1. Preheat Oven

    Preheat the oven to 375º.

  2. Toss

    In a large bowl, toss the brussel sprouts with oil, salt, and pepper.

  3. Roast

    Place brussel sprouts in a medium roasting pan or baking sheet and roast in the oven for about 45 minutes until light golden brown. Turn them with a spatula every 15 minutes or so they don’t burn.

  4. Prepare sauté pan

    While the sprouts are roasting, place a small sauté pan over low heat.

  5. Toast nuts

    When the pan is warm, add nuts to dry pan and cook for about three minutes, stirring occasionally until the nuts are lightly toasted.

  6. Set aside

    Place in a bowl and set aside.

  7. Transfer sprouts

    Transfer the sprouts to a large bowl and add the maple syrup, pomegranate seeds, hazelnuts, and lime and orange zests.

  8. Toss and serve

    Toss and serve warm.

Chef Gary in YMCA chef uniform

Chef's Note:

You can substitute honey for the maple syrup. If you don’t like hazelnuts you can use almonds, macadamia, or cashews. Pomegranate seeds can be found in the produce section of most grocery stores.

Nutrition Info

Per Each Serving

  • Calories

    266

  • Fat

    16g

  • Saturated Fat

    2g

  • Protein

    8g

  • Total Carbs

    29g

  • Fiber

    9g

  • Sugar

    15g

  • Sodium

    37mg

  • Cholestrol

    0mg