These oven roasted brussels, tossed with an orange and pomegranate molasses glaze and seasoned with thyme and ground allspice, are almost too good to be true. My favorite part of the dish is how the buttered and sugared hazelnuts bring a sweet and savory note, with tons of crunch, to the earthy and flavorful vegetables. This dish can be made ahead and rewarmed in a low oven, but don’t top with the nuts until just before serving.
Orange Pomegranate Roasted Brussels Sprouts with Buttered Hazelnuts
These oven roasted brussels, tossed with an orange and pomegranate molasses glaze and seasoned with thyme and ground allspice, are almost too good to be true. My favorite part of the dish is how the buttered and sugared hazelnuts bring a sweet and savory note, with tons of crunch, to the earthy and flavorful vegetables. This dish can be made ahead and rewarmed in a low oven, but don’t top with the nuts until just before serving.
Ingredients
- 2 pounds brussels sprouts, trimmed and halved
- 4 tablespoons extra virgin olive oil
- 2 teaspoons kosher salt if using Morton’s, or 1 tablespoon if using Diamond Krystel, divided use
- 3 medium garlic cloves, grated finely
- ¼ cup fresh orange juice, from a navel or Cara Cara orange
- 2 teaspoons pomegranate molasses
- ½ teaspoon aleppo pepper flakes
- ½ teaspoon dried thyme
- ⅛ teaspoon ground allspice
- ¼ cup hazelnuts
- 1 tablespoon butter
- 1 ½ teaspoons sugar
Instructions
- Preheat your oven to 425 F.
- Place the trimmed and halved brussels sprouts in a 10-inch cast iron skillet, or on a large sheet pan. Sprinkle with 1 ½ teaspoons of salt, and drizzle the olive oil over them, stirring to coat. Roast the brussels sprouts for 25 minutes.
- While the brussels sprouts roast, combine the chopped shallot, orange juice, pomegranate molasses, balsamic vinegar, pepper flakes, thyme and allspice in a small bowl. Add another ¼ teaspoon of salt and plenty of freshly cracked black pepper.
- After the sprouts have been roasting for 25 minutes, they should be browned and starting to soften. Remove them from the oven and pour the shallot mixture into the skillet. Stir to combine, then return the pan to the oven. Reduce the oven temperature to 400 and roast for another 20 minutes. Note, if using a sheet pan instead of the skillet, the brussels may cook more quickly. Keep an eye on them so they don’t overcook and dry out.
- Place the hazelnuts in a small skillet with the butter, sugar and a pinch of salt. If you can only find hazelnuts with the skin on, toast them in an oven or toaster oven briefly, then once cool rub the skins off. The papery skins should come off easily. Cook the skinned hazelnuts in the butter and sugar until they just begin to take on some color. Remove from the heat.
- To serve, transfer the brussels sprouts to a bowl and top with the hazelnuts and any butter that is still in the pan.
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