A healthy outside starts with a healthy inside!

Book an Appointment

Joanne S. says: I was quite pleased with the whole experience. Look forward to my next appointment.
Great Lunch and Learn

Roasted Brussels Sprouts With Pomegranate and Hazelnuts

•  1 1/4 pounds Brussels sprouts, trimmed and halved
•  2 tablespoons canola oil
•  Kosher salt and freshly ground pepper
•  3 tablespoons pomegranate molasses
•  Seeds from 1 pomegranate
•  1/2 cup coarsely chopped toasted hazelnuts
•  Finely grated zest of 1 lime
•  1 tablespoon finely grated orange zest
  Preheat the oven to 375 degrees F.

Put the Brussels sprouts in a medium roasting pan; toss with the canola oil and season with salt and pepper. Roast in the oven until light golden brown and a knife inserted into the centers goes in without any resistance, about 45 minutes.

Transfer the sprouts to a large bowl and add the pomegranate molasses, pomegranate seeds, hazelnuts, and lime and orange zests. Season with salt as needed.

Photograph by Kana Okada
Recipe courtesy Bobby Flay for Food Network Magazine

Recent Posts


brussel sprouts rosemary Roast Chicken Cinnamon tomatoes Arugula gnocchi Gruyère cheese grapes butter hash browns eggplant chili Honey Chipotle Shallot macaroni salad almond milk cucumber sugar goat cheese dressing gorgonzola walnuts cheese beets apricots banana green beans berries Bartlett pears vegetables Chicken and Broccoli Stir-Fry peppers kalamata olives tomato juice croissants pie crust Gazpacho Wraps Southwestern Salsa yogurt gluten free cambozola pistachios cloves bell peppers lemon cranberries ACV ham garbanzo beans eggs sunflower seeds oregano almond butter red wine vinegar Italian seasonings pasta stir-fry Reggiano Cheese potato avocados casserole horseradish cumin spinach olive oil greek yogurt soup Salmon zucchini raisins Squash mayo tomato paste roasted veggies bell pepper chard leaves onion cashews thyme pumpkin puree Giada's Herbed Quinoa parsley protein powder roasted beets Kiwi Fruit Smoothie pecans chia seeds Carrot Beet-and-Apple Salad Salsa white wine vinegar cauliflower crust dr axe apple cider vinegar bacon Broccoli chicken salad sweet potatoes medjool dates Chicken pear Guacamole roasted carrots garlic MACA Lemon juice clove white beans summer apple lime pumpkin salad pastry cream tahini quinoa coconut sandwiches peaches quesadillas croutons Zucchini Parmesan Crisps cucumbers honey pomegranate molasses vanilla bean hoisin sauce chicken broth black bean carrots pomegranate Almonds curry powder Organic 3-Bean & Vegetable Soup cashew roasted Roasted Brussels Sprouts Ginger hummus Glaze