Brussels sprouts with hazelnuts and pomegranate seeds

Ingredients for 2 servings:

• 500 g Brussels sprouts
• 2 tbsp extra virgin olive oil
• some herbal salt to taste
• some pepper, freshly ground
• 25 g hazelnuts, whole, roasted
• 1 pomegranate

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

A recipe for the Ninja Foodi Grill & Air Fryer

Remove any outer, bad leaves from the sprouts, trimming the stems slightly. Halve the florets. Fill a baking dish that fits the Ninja with the sprouts. Sprinkle with herb salt and pepper and add the olive oil. Mix everything thoroughly. Use the “Bake” program. Set the oven to 150 degrees Celsius (300 degrees Fahrenheit) and bake for 25-30 minutes. During this time, turn the sprouts 2-3 times. The sprouts will partially brown. In the meantime, if you haven’t already purchased roasted hazelnuts, roast them in a pan, turning occasionally, until they begin to smell. Transfer to a kitchen towel and rub thoroughly to remove the browned skin. Roughly chop. Halve the pomegranate. Set one half aside for another dish. Cut the other half into wedges, or rather, cut and then break them apart to minimize damage to the seeds. Remove the seeds with your hands. To serve, sprinkle the Brussels sprouts in the casserole dish with hazelnuts and pomegranate seeds. A tip for the Brussels sprouts: They still retain their bite when prepared this way. If you prefer the sprouts to be softer, steam them in a pot for 6-8 minutes beforehand.