1. Preheat oven to 425 degrees. Place Brussels sprouts and onion on a large baking sheet. Drizzle with olive oil, season with salt and pepper and roast for 25 minutes.
2. Meanwhile, combine the vinaigrette ingredients in a large mixing bowl. Add the hot roasted Brussels and toss to coat.
3. Transfer to a serving platter and sprinkle with pomegranate seeds and hazelnuts.
Roasted Brussels Sprouts with Pomegranate, Toasty Hazelnuts and Dijon Vinaigrette
Serves 6
All you need:
1 1/2 pounds Brussels sprouts, halved
1 red onion, thinly sliced
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Vinaigrette
1/4 cup olive oil
2 tablespoons Dijon mustard
1 tablespoon honey
1 teaspoon sherry vinegar
Salt and pepper, to taste
1/4 cup pomegranate seeds
1/4 cup toasted hazelnuts, roughly chopped
All you do:
1. Preheat oven to 425 degrees. Place Brussels sprouts and onion on a large baking sheet. Drizzle with olive oil, season with salt and pepper and roast for 25 minutes.
2. Meanwhile, combine the vinaigrette ingredients in a large mixing bowl. Add the hot roasted Brussels and toss to coat.
3. Transfer to a serving platter and sprinkle with pomegranate seeds and hazelnuts.