Dinner / Seasonal - Fall
Roasted Brussel Sprouts
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
- 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
Preheat the oven to 375º.
In a large bowl, toss the brussel sprouts with oil, salt, and pepper.
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.
Prepare sauté pan
While the sprouts are roasting, place a small sauté pan over low heat.
When the pan is warm, add nuts to dry pan and cook for about three minutes, stirring occasionally until the nuts are lightly toasted.
Place in a bowl and set aside.
Transfer the sprouts to a large bowl and add the maple syrup, pomegranate seeds, hazelnuts, and lime and orange zests.
Toss and serve
Toss and serve warm.