Roast Brussels Sprouts with Hazelnuts, Orange & Pomegranate

1. Preheat your oven to 180°C/Fan 160°C/Gas 4. Tip the hazelnuts onto a baking tray and place in the oven. Bake for 10 mins. Tip out into a clean tea towel and return the tray to the oven.

2. Meanwhile, trim the bases off the Brussels sprouts and peel off any ragged outer leaves. Halve any really large Brussels sprouts. Pop them in a large bowl and add 1 tbsp olive oil and a pinch of salt and pepper. Turn to coat them in the oil.

3. Take the tray out of the oven. Spread the Brussels out on the tray, making sure any halved Brussels are cut-side-down. Return to the oven and roast for 20 mins.

4. While the Brussels roast, use the tea towel to rub any skins off the hazelnuts. Roughly chop them. Set aside in a bowl. Finely grate the zest from 1 orange.

5. Halve the pomegranate around its middle. Hold a half over a bowl, cut-side down, and use a wooden spoon to thwack it. The seeds should fall out of the pomegranate into the bowl. Pull out any seeds that don't fall out away from the skin and pith. Set the other half aside in the fridge to use up another time.

6. Spoon the honey into a small pan and warm for 1-2 mins or till it starts to change colour. Take off the heat and add the vinegar. Whisk to combine. Add the butter and return to the heat. Gently warm, stirring, till the butter has melted and formed a smooth sauce. Season with a pinch of salt.

7. Take the Brussels out of the oven and transfer to a serving dish. Drizzle over the honey glaze. Scatter over the pomegranate seeds, chopped hazelnuts and orange zest. Serve straight away.