Pomegranate-Hazelnut Roasted Brussels Sprouts

Ingredients

• 2 lbs. Brussels sprouts, trimmed & halved
• 1/4 cup olive oil
• 1 tsp. salt
• 1/2 tsp. pepper
• 6 Tbsp. butter, cubed
• 2/3 cup hazelnuts, toasted & chopped
• 1 Tbsp. orange zest grated
• /2 cup pomegranate seeds

Instructions

1. Preheat the oven to 400°F. Set aside a rimmed baking sheet lined with foil or parchment paper.
2. Put the prepared Brussel sprouts on the pan in a single layer. Toss with olive oil and salt and pepper. Roast for 20 minutes or until tender, stirring occasionally. Then remove from the oven and place in a serving bowl.
3. In a saucepan, melt the butter over medium heat until golden brown, around 5-7 minutes. Remove the pan from the heat and pour the butter over the roasted Brussels sprouts. Next add the hazelnuts and orange zest and toss. Then sprinkle with pomegranate seeds.

Nutrition per serving: 260 calories, 13 g carbohydrates, 25 mg cholesterol, 22 g fat, 6 g fiber, 6 g protein, 370 mg sodium, 2 g sugar.

Recipe from: tasteofhome.com