Roasted Brussels Sprouts With Hazelnuts And Pomegranate

• 1/2 pound brussels sprouts
• 1 tablespoon canola oil
• 1 teaspoon pomegranate molasses
• 1/4 teaspoon salt
• 1/8 teaspoon white pepper
• 1/4 cup toasted and chopped hazelnuts
• 1/4 cup pomegranate arils
• 1 teaspoon olive oil

1. Heat an oven to 400 F.
2. Wash and dry the brussels sprouts. Remove any dark outer leaves and cut off the stem. Cut each one in half, leaving very small ones whole.
3. In a large bowl, toss the brussels sprouts with the canola oil, pomegranate molasses, and salt.
4. Spread the brussels sprouts cut-side down on a foil-lined baking sheet. Roast them on the middle rack of the oven until the cut sides are golden brown and the outer leaves are browned, about 30 minutes.
5. Return the roasted brussels sprouts to the bowl and toss them with the olive oil, pepper, nuts, and pomegranate arils. Serve immediately

brussels sprouts, canola oil, pomegranate molasses, salt, white pepper, hazelnuts, pomegranate arils, olive oil

Taken from food52.com/recipes/1266-roasted-brussels-sprouts-with-hazelnuts-and-pomegranate (may not work)