Roasted Brussels Sprouts with Hazelnuts and Pomegranate SeedsPrint
Roasted Brussels Sprouts with Hazelnuts and Pomegranate Seeds
In the last few years, Brussels sprouts have risen to the top of the popularity chart. This is a perfect holiday side dish as the jewel tones of the pomegranate seeds, as well as the nuttiness of the hazelnuts add a festive touch a simple plate of vegetables.
Brussels sprouts are high in fiber, vitamins, minerals and antioxidants, making them a nutritious addition to your diet. A member of the cruciferous vegetable family, Brussels sprouts may reduce the risk of cancer, decrease inflammation and improve blood sugar control. They are full of fiber and when roasted, they have a nutty sweetness to them.
Try roasting a double recipe’s worth and add some to a batch of scrambled eggs for an extra boost of nutrients for breakfast.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 min
- Yield: 6 servings
- Category: Side Dishes
- 2 pounds of Brussels sprouts
- 3 Tbsp olive oil
- 1 tsp or more of sea salt
- ¼ Cup hazelnuts (roasted and roughly chopped)
- ¼ Cup pomegranate seeds
- Preheat Oven to 425 Degrees.
- Trim the stems and cut the Brussels sprouts in half lengthwise.
- On a foil or Silpat-lined baking sheet, toss together the Brussels sprouts, olive oil and sea salt.
- Place the baking sheet into the oven. Bake for 25 minutes. The Brussels sprouts will be browned and slightly crispy.
- Transfer the Brussels sprouts onto a serving platter and scatter the hazelnuts and pomegranate seeds onto the top of the Brussels sprouts.
- Calories: 137 calories
- Sugar: 4.6 g
- Sodium: 428 mg
- Fat: 7.3 g
- Saturated Fat: 1 g
- Carbohydrates: 16.6 g
- Fiber: 6.6 g
- Protein: 6 g
- Cholesterol: 0 mg