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🍽️ Crispy Brussels Sprouts with Roasted Hazelnuts and Pomegranate Seeds

185 kcal · 40 min · 4 servings

Crispy Brussels Sprouts with Roasted Hazelnuts and Pomegranate Seeds Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Remove any wilted outer leaves from the Brussels sprouts and trim the bottom stem slightly. Cut each sprout in half through the center. Place the halved sprouts into a baking dish that fits inside your air fryer. Sprinkle herb salt and pepper over them. Add a splash of olive oil. Mix everything thoroughly so that all sprouts are lightly coated with oil and spices.
  2. 2. Preheat the air fryer to 150 °C. Place the baking dish into the appliance and roast the Brussels sprouts for 25 to 30 minutes. Turn the sprouts two to three times during cooking to ensure even roasting. The sprouts may turn slightly brown.
  3. 3. While the Brussels sprouts are roasting, toast the hazelnuts in a dry pan over medium heat. Turn them occasionally until they smell fragrant. Place the warm nuts into a clean kitchen towel. Rub them vigorously inside the towel to remove the brown skin. Coarsely chop the peeled nuts.
  4. 4. Cut a pomegranate in half. Set one half aside for later. Take the other half and score it into sections, but only cut slightly so the fruit does not fall apart. Break the sections apart with your hands to release the seeds. Collect the seeds in a bowl.
  5. 5. Remove the baking dish with the finished Brussels sprouts from the air fryer. Sprinkle the roasted hazelnuts and pomegranate seeds evenly over the top. Serve the dish immediately.
  6. 6. Tip: This preparation method keeps the Brussels sprouts firm to the bite. If you prefer softer sprouts, steam them in a pot for 6 to 8 minutes before roasting.

Nutrition per serving