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2 pounds fresh Brussels sprouts, trimmed and halved
1/4 cup olive oil
1-1/2 teaspoons kosher salt
1 teaspoon coarsely ground pepper
6 tablespoons butter, cubed
2/3 cup chopped hazelnuts, toasted
1 tablespoon grated orange peel
1/2 cup pomegranate seeds
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1st Keep
 ninman
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