Pomegranate-Hazelnut Roasted Brussels Sprouts
"I converted many people to Brussels sprouts with this recipe, and it has since become my most requested dish. The richness of the hazelnuts and the sweetness of pomegranate and orange elevate the sprouts to a new level. —Melanie Stevenson, Reading, Pennsylvania..."
INGREDIENTS
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2 pounds fresh Brussels sprouts, trimmed and halved
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1/4 cup olive oil
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1-1/2 teaspoons kosher salt
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1 teaspoon coarsely ground pepper
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6 tablespoons butter, cubed
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2/3 cup chopped hazelnuts, toasted
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1 tablespoon grated orange zest
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1/2 cup pomegranate seeds
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