Starters & Sides, Vegetarian
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Roasted Brussels Sprouts with Pomegranate and Roasted Hazelnuts

Depending on where you live, it could be your last chance to eat brussels sprouts for a while. These hearty little cabbage cousins are at the peak of their season from September to February – so if you are a fan like I am you better hurry up to enjoy the last of them while you can!

I’m on a bit of a brussels sprout kick at the moment. Possibly making up for all those years as a child where I absolutely despised them and that terrible smell of emanating from the kitchen way back when. But why do they smell? Well, first of all, they tend to only get really stinky when overcooked – especially boiled. The high levels of sulforaphane are what do it. Which is also what happens to be a fantastic cancer-fighting characteristic. Brussel sprouts have a number of seriously good for you characteristics. Like, really good. They are an excellent source of vitamin A, vitamin C, vitamin K, as well as beta carotene, folic acid and fibre. Plus selenium, which has power antioxidant properties that are good for thyroid health and the prevention and treatment of cancer. All the reason to find new ways to enjoy them! Roasting, sautéing or grilling sprouts can transform them into something sweet, nutty — and oh so delicious.

I like to brussels sprouts best when roasted at a high temperature in the oven until golden brown with a tender center and crispy browned edges! Trust me and go ahead and add some color and serve your’s with sweet pomegranate seeds and crunchy roasted hazelnuts — enjoy!

Serves 4-6, as a side

500 g brussels sprouts, trimmed and halved
1 cloves 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

1. Preheat oven to 425° F / 220°C.

2. Place the brussels sprouts on a baking sheet or large casserole dish and toss with garlic, olive oil, thyme, sea salt and pepper until well coated. Place on center oven rack and roast, tossing a couple times, until tender and golden brown, about 20 minutes.

3. Transfer the brussels sprouts to a serving bowl. Add the hazelnuts and lemon juice, toss to combine. Adjust seasoning with sea salt, if necessary. Garnish with pomegranate seeds and serve immediately.

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