Pomegranate-Hazelnut Roasted Brussels Sprouts

• 2 pounds fresh Brussels sprouts, trimmed and halved
• 1/4 cup olive oil
• 1-1/2 teaspoons kosher salt
• 1 teaspoon coarsely ground pepper
• 6 tablespoons butter, cubed
• 2/3 cup chopped hazelnuts, toasted
• 1 tablespoon grated orange zest
• 1/2 cup pomegranate seeds

1. Preheat oven to 400u0b0. Place Brussels sprouts in a foil-lined 15x10x1-in. baking pan. Drizzle with oil; sprinkle with salt and pepper. Toss to coat. Roast 15-20 minutes or until tender, stirring occasionally. Remove from oven.
2. Meanwhile, in a small heavy saucepan, melt butter over medium heat. Heat 5-7 minutes or until golden brown, stirring constantly. Remove from heat; drizzle over Brussels sprouts. Add hazelnuts and orange zest; gently toss to coat. Transfer to a serving bowl. Just before serving, sprinkle with pomegranate seeds.

brussels sprouts, olive oil, kosher salt, ground pepper, butter, hazelnuts, orange zest, pomegranate seeds

Taken from www.tasteofhome.com/recipes/pomegranate-hazelnut-roasted-brussels-sprouts/ (may not work)