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Roasted Brussels Sprouts with Hazelnuts and Pomegranate
Elle

Roasted Brussels Sprouts with Pomegranate and Hazelnuts

5 from 1 vote
Tender Brussels sprouts roasted to perfection and topped with the tart-sweet crunch of pomegranate seeds and roasted hazelnuts. A super easy fall and holiday side dish. Naturally vegan and gluten-free.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Side Dish
Cuisine: Mediterranean
Calories: 160

Ingredients
  

  • 600 g Brussels sprouts, trimmed and halved
  • 1 large clove of garlic, minced
  • 1 1/2 tablespoons extra-virgin olive oil
  • 3-4 sprigs thyme, leaves removed
  • sea salt and black pepper, to taste
  • 1 tablespoon freshly squeezed lemon juice
  • 1/3 cup roasted hazelnuts, coarsely chopped (45 g)
  • seeds from half a pomegranate, garnish

Instructions
 

  1. Preheat oven to 425° F / 220°C and line a baking sheet with parchment paper.
  2. Place the Brussels sprouts on the prepared baking sheet and toss with garlic, olive oil, thyme, sea salt (I season quite generously) and pepper until well coated. Place on center oven rack and roast, tossing a couple of times, until tender and golden brown, about 20 minutes (or a couple of minutes longer if you want them more browned).
  3. Meanwhile, roast the hazelnuts. In a dry large, heavy fry pan over medium heat, toast the hazelnuts, stirring them to color evenly, until the skins char in places and begin to split and flake, about 10 minutes. Transfer the nuts into a clean kitchen towel and wrap the towel around them. Rub the nuts against one another inside the towel to remove the skins. Do not worry if some bits of skin remain. Transfer the nuts to a cutting board and chop coarsely; you want an uneven mixture of some hazelnut halves and some small pieces.
  4. Transfer the Brussels sprouts to a serving bowl. Sprinkle with the lemon juice and hazelnuts, toss to combine. Adjust seasoning with more sea salt, if necessary. Garnish with pomegranate seeds and serve immediately.

Nutrition

Calories: 160kcal

Notes

  • Roasting the Brussels sprouts at a high temperature helps avoid them becoming mushy. The minimum recommended temperature for roasted vegetables is 400°F / 200°C. I either roast my 200°C for 25-30 minutes, or as in this recipe at 220°C for a slightly shorter time.
  • The hazelnuts can also be roasted in the oven or prepared ahead of time. And if you are looking to reduce the effort even more, I recently discovered that pre-roasted whole hazelnuts are also sold at my local organic food store.

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