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Roasted Brussels Sprouts with Hazelnuts and Pomegranate

Roopa Kalyanaraman Marcello is Patch's Meatless Monday columnist. She is the author of the food blog Raspberry Eggplant on which she shares recipes for vegetarian dishes and desserts.


Roopa Kalyanaraman Marcello is the author of the vegetarian food blog Raspberry Eggplant. Each Monday, she shares with Patch readers a recipe for Meatless Monday.


Brussels sprouts have gotten a bad rap for so many years because they haven’t been cooked the right way. These little green guys deserve better treatment than being dunked in or suspended over boiling water.  A little coating of oil and a hot oven is what they need, and they will shine if you do so.

Once you’ve done that, the possibilities are endless. They’re great on their own, but they can take on a whole new persona with the addition of a few extra ingredients.

I love a traditional treatment of walnuts and parmesan, but I’m also a fan of some different dressings.

I had just de-seeded a pomegranate, so I decided to add the seeds to roasted Brussels sprouts, figuring that the little bursts of tart sweetness would complement the crunchy caramelized outer layers and the inner earthiness of the brussels sprouts.  I also threw in some hazelnuts for a little extra crunch and another layer of sweet/savory flavor. I think that this version of Brussels sprouts is my favorite; not only do the flavors work incredibly well together, but it’s also incredibly easy to put together.


Roasted Brussels Sprouts with Hazelnuts and Pomegranate

(from Raspberry Eggplant)

serves 2-3 as a side

vegan and gluten-free

½ pound brussels sprouts

2 tablespoons olive oil, divided

1 teaspoon pomegranate molasses

¼ teaspoon salt

¼ cup hazelnuts

¼ cup fresh pomegranate seeds

1/8 teaspoon freshly ground black pepper



Heat an oven to 400° F.  

Wash and dry the brussels sprouts. Remove any dark outer leaves and cut off the stem. Cut each one in half, leaving very small ones whole.

In a large bowl, toss the brussels sprouts with a little more than 1 tablespoon of the oil, pomegranate molasses, and salt. Spread the brussels sprouts cut-side down on a foil-lined baking sheet. Roast them on the middle rack of the oven until the cut sides are golden brown and the outer leaves are browned, about 25 minutes.

In the meantime, put the hazelnuts on a pie plate and toast them until fragrant, about 7 minutes.  Keep a close eye on them; they can go from toasted to burnt very quickly.  (Alternately, you can do this in the microwave; heat them on high power for 5-6 minutes, stopping every minute to toss the nuts.) Transfer the toasted hazelnuts to a clean bowl.  When they are cool enough to handle, rub them between your hands to remove the skins.  Coarsely chop the skinned hazelnuts and transfer them to the mixing bowl.

When the brussels sprouts are done, transfer them to the bowl and toss with the remaining oil, pepper, and pomegranate seeds. Add more salt if needed and serve immediately.

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