Ingredients
2 pounds fresh Brussels sprouts, trimmed and halved1/4 cup olive oil1-1/2 teaspoons kosher salt1 teaspoon coarsely ground pepper6 tablespoons butter, cubed2/3 cup chopped hazelnuts, toasted1 tablespoon grated orange zest1/2 cup pomegranate seeds
Preparation
Preheat oven to 400°. Place Brussels sprouts in a foil-lined 15x10x1-in. 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.
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.
