Ingredients

• 1 1/4 pounds Brussels sprouts, trimmed and halved
• 2 tablespoons canola oil
• Kosher salt and freshly ground pepper
• 3 tablespoons pomegranate molasses
• Seeds from 1 pomegranate
• 1/2 cup coarsely chopped toasted hazelnuts
• Finely grated zest of 1 lime
• 1 tablespoon finely grated orange zest

Directions

• Preheat the oven to 375 degrees F.
• Put the Brussels sprouts in a medium roasting pan; toss with the canola oil and season with salt and pepper. Roast in the oven until light golden brown and a knife inserted into the centers goes in without any resistance, about 45 minutes.
• Transfer the sprouts to a large bowl and add the pomegranate molasses, pomegranate seeds, hazelnuts, and lime and orange zests. Season with salt as needed.