Roasted Brussels Sprouts with Pomegranate, Toasty Hazelnuts and Dijon Vinaigrette

Thanksgiving is right around the corner and it's time to get your menu together! Side dishes are always the star of the show at our feast and I love coming up with different ones every year. These Brussels sprouts are sure to be a hit - they're the perfect combo of sweet and salty. One word: yum.

1. Preheat oven to 425 degrees. Place Brussels sprouts and onion on a large baking sheet. Drizzle with olive oil, season with salt and pepper and roast for 25 minutes.

2. Meanwhile, combine the vinaigrette ingredients in a large mixing bowl. Add the hot roasted Brussels and toss to coat.

3. Transfer to a serving platter and sprinkle with pomegranate seeds and hazelnuts.

Roasted Brussels Sprouts with Pomegranate, Toasty Hazelnuts and Dijon Vinaigrette 
Serves 6

All you need:
1 1/2 pounds Brussels sprouts, halved
1 red onion, thinly sliced
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Vinaigrette
1/4 cup olive oil
2 tablespoons Dijon mustard
1 tablespoon honey
1 teaspoon sherry vinegar
Salt and pepper, to taste

1/4 cup pomegranate seeds
1/4 cup toasted hazelnuts, roughly chopped

All you do:
1. Preheat oven to 425 degrees. Place Brussels sprouts and onion on a large baking sheet. Drizzle with olive oil, season with salt and pepper and roast for 25 minutes.
2. Meanwhile, combine the vinaigrette ingredients in a large mixing bowl. Add the hot roasted Brussels and toss to coat.
3. Transfer to a serving platter and sprinkle with pomegranate seeds and hazelnuts.