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Recipe of the Week

Roasted Brussels Sprouts With Pomegranate and Hazelnuts

INGREDIENTS:


1 1/4 pounds Brussels sprouts, trimmed and halved


2 tablespoons canola oil


Kosher salt and freshly ground pepper


3 tablespoons pomegranate molasses


Seeds from 1 pomegranate


1/2 cup coarsely chopped toasted hazelnuts


Finely grated zest of 1 lime


1 tablespoon finely grated orange zest


DIRECTIONS:


Preheat the oven to 375 degrees F.

Put the Brussels sprouts in a medium roasting pan; toss with the canola oil and season with salt and pepper. Roast in the oven until light golden brown and a knife inserted into the centers goes in without any resistance, about 45 minutes.

Transfer the sprouts to a large bowl and add the pomegranate molasses, pomegranate seeds, hazelnuts, and lime and orange zests. Season with salt as needed.


RECIPE COURTESY OF BOBBY FLAY

From: Food Network Magazine

 https://www.foodnetwork.com/recipes/bobby-flay/roasted-brussels-sprouts-with-pomegranate-and-hazelnuts-recipe-1973768 


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