By Chef Marc Taft, Chicken and the Egg


  • 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.


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