Brussel Sprouts Casserole w Citrus and Pomegranate!

Great for your Thanksgiving or Christmas dinner as a side or every day! Unfortunately, I don't have a picture of this one.....it's really beautiful and tasty!

Note: Recipe from Food Network magazine with slight modifications.

Ingredients:

• 1.25 pounds brussel sprouts
• 2 tbsp. EVOO
• Kosher salt and ground pepper
• 3 tbsp. pomegranate molasses
• Seeds from 1 pomegranate
• 3/4 cup finely chopped toasted hazelnuts
• Finely grated zest of 1 lime
• Zest of on orange

What to do:

1. Preheat the oven to 375
2. Put the bussel sprouts in a medium roasting pan; toss with EVOO and season with salt and pepper. Roast for about 45 minutes until golden brown and softened.
3. Transfer the sprouts to a large bowl and add the remaining ingredients, mix together and serve.