Roasted Brussels Sprouts with Pomegranate and Hazelnuts
Healthy and delicious side dish
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Cooking tools:
- Roasting pan
- Microplane
- Chef's knife
- Cutting board
- Oven
- Mixing bowl
- Measuring spoon
- Measuring cup
- Spoon
Ingredients
- 1 1/4 pounds Brussels sprouts, trimmed and halved
- 2 tablespoons canola oil
- Kosher salt
- 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
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