Brussels sprouts used to be up there with lima beans on the list of vegetables people claimed to hate, but I think they’re having an overdue resurgence in popularity. These roasted Brussels sprouts are tender yet firm and have a wonderful nutty, earthy flavor. Rich hazelnuts add texture, as does the tart pop of garnet-colored pomegranate seeds. This is a beautiful fall side dish.

　　

Ingredients

serves 4 to 6

　　1 1/4 pounds Brussels sprouts, trimmed and halved

　　2 tablespoons canola oil

　　Kosher salt and freshly ground black pepper

　　3 tablespoons pomegranate molasses

　　Seeds from 1 pomegranate

　　1/2 cup coarsely chopped toasted (see page 250) hazelnuts

　　Finely grated zest of 1 lime

　　1 tablespoon finely grated orange zest

　　

Step 1

Preheat the oven to 375°F.

　　

Step 2

Put the Brussels sprouts in a medium roasting pan, toss with the 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.

　　

Step 3

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.

　　

Variations

Step 4

ROASTED BRUSSELS SPROUTS VANILLA PECAN BUTTER

　　

Step 5

Split a vanilla bean lengthwise and scrape out the seeds. Combine 6 tablespoons (3/4 stick) unsalted butter, softened, with the vanilla bean seeds in a small bowl. Fold in 1/4 cup finely chopped toasted pecans and season with salt and pepper to taste. Cover and refrigerate for at least 30 minutes or up to 2 days before serving. Remove from the refrigerator to soften slightly for 20 minutes before using.

　　

Step 6

Roast the Brussels sprouts as directed, omitting the pomegranate molasses, pomegranate seeds, hazelnuts, and lime and orange zests. Remove the Brussels sprouts from the oven and immediately toss with the vanilla pecan butter.

　　Reprinted with permission from Bobby Flay's Bar Americain Cookbook by Bobby Flay with Stephanie Banyas and Sally Jackson, (C) 2011 Clarkson PotterBOBBY FLAY, a New York Times bestselling author, is the chef-owner of six fine dining restaurants, including Mesa Grill, Bar Americain, and Bobby Flay Steak, and an expanding roster of Bobby's Burger Palaces. He is the host of numerous popular cooking shows on Food Network, from the Emmy-winning Boy Meets Grill and Grill It! with Bobby Flay, to the Iron Chef America series, Throwdown! with Bobby Flay, and Food Network Star. Brunch @ Bobby's debuted on the Cooking Channel in fall 2010 and America's Next Great Restaurant debuted in March 2011 on NBC. This is his eleventh book. His website is BobbyFlay.com.