And another recipe for brussels sprouts. They have gotten a bad rap for so many years because they haven’t been cooked the right way. These little green guys deserve better treatment than being dunked in or suspended over boiling water.
A little coating of oil and a hot oven is what they need, and they will shine if you do so. Once you’ve done that, the possibilities are endless. They’re great on their own, but they can take on a whole new persona with the addition of a few extra ingredients. I love a traditional treatment of walnuts and parmesan, but I’ve recently experimented (and with success, I think) with some different dressings.
Roasted Brussels Sprouts with Hazelnuts and Pomegranate
(serves 2-3 as a side)
½ pound brussels sprouts
1 ½ tablespoons canola oil, divided
1 teaspoon pomegranate molasses
¼ teaspoon salt
1/8 teaspoon freshly ground black pepper
¼ cup toasted and coarsely chopped hazelnuts
¼ cup fresh pomegranate arils
Heat an oven to 400° F.
Wash and dry the brussels sprouts. Remove any dark outer leaves and cut off the stem. Cut each one in half, leaving very small ones whole. In a large bowl, toss the brussels sprouts with 1 tablespoon of the oil, pomegranate molasses, and salt. Spread the brussels sprouts cut-side down on a foil-lined baking sheet. Roast them on the middle rack of the oven until the cut sides are golden brown and the outer leaves are browned, about 30 minutes.
Return the roasted brussels sprouts to the bowl and toss them with the remaining oil, pepper, nuts, and pomegranate arils. Serve immediately.