Roasted Brussels Sprouts with Hazelnuts and Pomegranate Seeds
  • Easy
  • 35 Minutes
  • Serves 4-6

Nutrition Per Serving

  • Calories: 137 Cal
  • Fat: 7.3g (1g Saturated Fat)
  • Carbohydrates: 16.6g
  • Fiber: 6.6g
  • Sugar: 4.6g
  • Protein: 6g

Print Recipe


  • 2 Pounds of Brussels Sprouts
  • 3 Tbsp. Olive Oil
  • 1 tsp. or more of Sea Salt
  • 1/4 Cup Hazelnuts (roasted and roughly chopped)
  • 1/4 Cup Pomegranate Seeds


  1. Preheat Oven to 425 Degrees.
  2. Trim the stems and cut the Brussels sprouts in half lengthwise.
  3. On a foil or Silpat-lined baking sheet, toss together the Brussels sprouts, olive oil, and sea salt.
  4. Place the baking sheet into the oven. Bake for 25 minutes. The Brussels sprouts will be browned and slightly crispy.
  5. Transfer the Brussels sprouts onto a serving platter and scatter the hazelnuts and pomegranate seeds onto the top of the Brussels sprouts.