Roasted Brussels Sprouts with Pomegranate and Hazelnuts

Ingredients:

• 600 g fresh or frozen Brussels sprouts, cut the heads of cabbage in half
• 2 tablespoons of vegetable oil
• Salt and freshly ground pepper
• 3 tbsp. pomegranate molasses
• Seeds of 1 pomegranate
• Zest of 1 lime
• 1/2 cup coarsely chopped roasted hazelnuts
• 1 tbsp orange zest

Preparation:

1. Preheat oven to 190°C.
2. Place the Brussels sprouts in a baking dish, toss with vegetable oil, and season with salt and pepper. Bake in the oven until golden brown, about 45 minutes.
3. Transfer Brussels sprouts Place on a serving platter and drizzle with pomegranate molasses, sprinkle with pomegranate seeds, hazelnuts, lime and orange zest. Add salt as needed.