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Roasted Brussels Sprouts With Pomegranate and Hazelnuts

roast-brussel-sproutsRoasting Brussels sprouts brings out their nutty flavor. This recipe from Bobby Flay adds pomegranate seeds, orange zest and toasted hazelnuts to his roasted sprouts for a perfectly festive side dish.

Roasted Brussels Sprouts With Pomegranate and Hazelnuts

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By: Bobby Flay
Posted in: Healthy Dinners
Prep Time
20 min.
Cook Time
45 min.


  • 1 1/4 pounds Brussels sprouts, trimmed and halved
  • 2 tablespoons grapeseed oil or refined coconut oil
  • Himalayan salt and freshly ground pepper
  • 3 tablespoons pomegranate molasses
  • Seeds from 1 pomegranate
  • Finely grated zest of 1 lime
  • 1 tablespoon finely grated orange zest



  1. Preheat the oven to 375 degrees F.

  2. Put the Brussels sprouts in a medium roasting pan; toss with the grapeseed or coconut 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.

  3. 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.

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Credit: Food Network