This colorful Fall side dish would be a perfect addition to one of your Holiday menus this year. Simply a mixture of halved brussels sprouts, cauliflower florets, and sliced red onions roasted until tender yet crisp on the outside, and tossed with a sprinkling of fresh parsley, crunchy hazelnuts, and a drizzle of sweet and tangy pomegranate molasses. Crunchy, sweet, salty and savory–this side dish is a welcomed addition to any Fall menu.
(To view this recipe, click on the blue title of the blog post above*)
Pomegranate-Roasted Brussels Sprouts & Cauliflower with Hazelnuts
Ingredients:
- ½ lb. brussels sprouts, halved
- 1 head of cauliflower, separated into florets
- ½ red onion, sliced
- Olive oil
- Salt and pepper
- 2 Tablespoons fresh parsley, chopped
- ½ cup hazelnuts, roughly chopped
- 1 Tablespoons pomegranate molasses (you can sub in a sprinkling of pomegranate seeds if you wish*)
Directions:
- Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper or foil. Arrange the halved brussels sprouts, the cauliflower and the red onion slices in a single layer on the baking sheet. Drizzle with 1 Tablespoon of oil along with ½ teaspoon salt and a large grinding of black pepper. Roast for 18-20 minutes, or until the veggies are tender yet lightly browned.
- In a large mixing bowl, toss the cooked veggies together with the parsley, nuts and pomegranate molasses. Serve warm.
Tagged: brussels sprouts, cauliflower, filberts, fresh parsley, hazelnuts, pomegranate molasses, red onion, roasted vegetables, side dish, vegetarian
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