Thanksgiving Pomegranate-Hazelnut Roasted Brussels Sprouts Recipe

One of Ellen’s holiday family traditions is trying a brand new recipe each year. This year’s is this yummy Brussels sprouts recipe. Let’s try it out together!

PREP TIME: 10 min

COOK TIME: 15 min

SERVINGS: 8 servings


• 2 pounds fresh Brussels sprouts, trimmed and halved

• 1/4 cup olive oil

• 1-1/2 teaspoons kosher salt

• 1 teaspoon coarsely ground pepper

• 6 tablespoons butter, cubed

• 2/3 cup chopped hazelnuts, toasted

• 1 tablespoon grated orange peel

• 1/2 cup pomegranate seeds


1. Preheat oven to 400°. Place Brussels sprouts in a foil-lined 15x10x1-in. baking pan. Drizzle with oil; sprinkle with salt and pepper. Toss to coat. Roast 15-20 minutes or until tender, stirring occasionally. Remove from oven.

2. Meanwhile, in a small heavy saucepan, melt butter over medium heat. Heat 5-7 minutes or until golden brown, stirring constantly. Remove from heat; drizzle over Brussels sprouts. Add hazelnuts and orange peel; gently toss to coat. Transfer to a serving bowl. Just before serving, sprinkle with pomegranate seeds.

This recipe is from Taste of Home.

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