By Chef Marc Taft, Chicken and the Egg
Ingredients
- 1 1/4 lbs. Brussels sprouts, halved
- 2 Tbsp. vegetable or canola oil
- 3 Tbsp. molasses
- Seeds from one pomegranate
- 1/2 cup toasted hazelnuts, chopped
- 1 Tbsp. orange zest
- salt and black pepper
Preheat oven to 375. Place Brussels sprouts in a roasting pan; toss with oil and season with salt/pepper. Roast in the oven until light golden brown and tender, about 45 minutes. Transfer to a large bowl and add molasses, pomegranate seeds, hazelnuts and orange zest. Season to taste.
