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Ingredients
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Brussels Sprouts
Pomegranate Sauce
Garnish
Method
Brussels Sprouts Preparation
- 1
Roasting Brussels Sprouts
Preheat the oven to 400°F (200°C). Trim the ends of the Brussels sprouts and remove any yellow or damaged leaves. Cut them in half and place them in a large bowl.
- 2
Seasoning
Drizzle the Brussels sprouts with olive oil and sprinkle with salt and black pepper. Toss to coat evenly.
- 3
Roasting
Spread the Brussels sprouts on a baking sheet in a single layer. Roast in the preheated oven for 20-25 minutes, or until they are golden brown and tender, stirring halfway through for even cooking.
Pomegranate Sauce Preparation
- 4
Making the Sauce
In a small saucepan, combine pomegranate juice, honey, apple cider vinegar, and cornstarch mixed with water. Stir well to combine.
- 5
Cooking the Sauce
Heat the mixture over medium heat, stirring continuously until it thickens, about 5-7 minutes. Remove from heat and let it cool slightly.
Garnishing
- 6
Preparing Hazelnuts
Toast the hazelnuts in a dry skillet over medium heat for 5-7 minutes until golden and fragrant. Allow to cool, then chop coarsely.
- 7
Chopping Scallions
Thinly slice the scallions, both the green and white parts.
- 8
Combining the Dish
Once the Brussels sprouts are done roasting, transfer them to a serving platter. Drizzle with the pomegranate sauce, and top with toasted hazelnuts and sliced scallions.