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Pomegranate-Hazelnut Roasted Brussels Sprouts
Ingredients
  • 2 pounds fresh Brussels sprouts, trimmed and halved
  • ¼ cup olive oil
  • 1-½ teaspoons kosher salt
  • 1 teaspoon coarsely ground pepper
  • 6 tablespoons butter, cubed
  • ⅔ cup chopped hazelnuts, toasted
  • 1 tablespoon grated orange zest
  • ½ cup pomegranate seeds
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