Pomegranate Molasses Brussels Sprouts with Hazelnuts

1/4 cup hazelnuts
1 pound brussels sprouts
Olive Oil
Sea salt
1/3 cup pomegranate molasses
2 tablespoons pomegranate seeds
2 tablespoons Greek yogurt
1 small handful Italian parsley, minced

1. Preheat the oven to 325 degrees F. Add the hazelnuts, in one layer, to a baking sheet and place in the oven for 8-10 minutes, until the skins are blistered and golden brown. Transfer the hazelnuts to the center of a clean kitchen towel, gather the sides of the towel and gently rub the hazelnuts with the towel until the skins fall off. Some little skin bits will stay on and that's ok. Chop up the hazelnuts and set aside. 

2. Increase the oven's heat to 400 degrees F. Prep the brussels sprouts by cutting off the stem's end and peeling away the outer leaves. Slice the brussels sprouts in half and transfer them to a parchment-lined baking sheet. Drizzle them with a few teaspoons of olive oil and a few pinches of salt. Place the baking sheet in the oven and roast for 20 minutes. 

3. Meanwhile, in a small bowl, mix together the pomegranate molasses, two tablespoons of olive oil and a pinch of salt. Carefully remove the hot baking sheet from the oven and drizzle the pomegranate molasses mixture over the brussels sprouts. Place the brussels sprouts back in the oven to roast for an additional 10 minutes. 

4. Add the hazelnuts to the baking sheet (with the brussels sprouts) and toss. Transfer to a large plate and top with pomegranate seeds, a dollop of Greek yogurt and a handful of minced Italian parsley. Serve immediately.