Print

Crispy Pomegranate-Hazelnut Roasted Brussels Sprouts

crispy pomegranate-hazelnut roasted Brussels sprouts - featured image
Print Recipe

These vibrant roasted Brussels sprouts are tossed with toasted hazelnuts and juicy pomegranate arils, then finished with a maple-balsamic drizzle for a festive, crowd-pleasing holiday side. Crisp, nutty, and tangy-sweet, they’re easy enough for weeknights and impressive enough for celebrations.

Ingredients

Scale
  • 1 1/2 pounds Brussels sprouts, trimmed and halved
  • 3 tablespoons extra-virgin olive oil
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup hazelnuts, roughly chopped
  • 1/2 cup pomegranate arils (seeds)
  • 1 tablespoon pure maple syrup or honey
  • 1 tablespoon balsamic vinegar
  • Fresh chopped parsley or mint (optional, for garnish)
  • Flaky sea salt (optional, for garnish)

Instructions

  1. Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or leave bare for extra crisp edges.
  2. Trim stems and remove any yellow leaves from Brussels sprouts, then slice in half lengthwise.
  3. In a large mixing bowl, toss halved sprouts with olive oil, kosher salt, and black pepper until evenly coated.
  4. Spread sprouts out, cut side down, on the baking sheet. Use two pans if crowded.
  5. Roast for 18–22 minutes, flipping once after 12–13 minutes, until deeply golden and crispy.
  6. While sprouts roast, toast hazelnuts in a dry skillet over medium heat for 3–5 minutes until fragrant and golden. Transfer to a plate to cool.
  7. In a small bowl, whisk together maple syrup and balsamic vinegar.
  8. Transfer roasted sprouts to a serving bowl. Drizzle with maple-balsamic mixture and toss to coat.
  9. Add toasted hazelnuts and pomegranate arils. Toss lightly to combine.
  10. Garnish with parsley, mint, or flaky sea salt if desired. Serve hot.

Notes

For best results, roast at high heat and avoid overcrowding the pan. Add nuts and pomegranate after roasting to keep them crunchy and fresh. Can substitute hazelnuts with pecans, walnuts, or pumpkin seeds for nut-free. Make ahead by prepping sprouts, but roast and toss with toppings just before serving. Recipe is naturally gluten-free and vegan if using maple syrup.

Nutrition

Keywords: Brussels sprouts, roasted, holiday side, pomegranate, hazelnut, vegetarian, gluten-free, easy, festive, Thanksgiving, Christmas

Find it online: https://blipflavor.com/crispy-pomegranate-hazelnut-roasted-brussels-sprouts-recipe-easy-holiday-side/