brussels sprouts salad

A new twist on the brussels sprout salad—with toasted hazelnuts and pomegranate seeds.
Prep Time
20 mins
Cook Time
15 mins
Ready in
35 mins
Ingredients (Serves 5)
  • 2 lb. Brussels sprouts
  • 3 tablespoons extra virgin olive oil, divided
  • 3/4 teaspoon fine sea salt
  • 1 cup hazelnuts, toasted and roughly chopped
  • 1/2 cup pomegranate seeds
  • Juice 1 lemon
Directions
  • Preheat oven to 425° F.
  • Halve half the sprouts and place on a large baking sheet. Toss with 1 tablespoon olive oil and 1/4 teaspoon salt and roast for 10 - 15, or until slightly charred and al dente. If needed, use the broiler.
  • Thinly slice the remaining sprouts and place in a large bowl. Like you would kale, “massage” the sprouts with remaining 1/2 teaspoon salt. Add hazelnuts, pomegranate seeds and roasted sprouts to the bowl. Toss to combine with lemon juice and remaining tablespoons olive oil.
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