Preheat oven to 425ºF and line a sheet pan with foil. Trim broccolini and place onto prepared sheet pan. Drizzle with 1 tablespoon of olive oil and ¼ teaspoon of salt. Toss to coat. Roast for 15-20 minutes until stems are tender and florets have crisped.
While the broccolini roasts, heat remaining 2 tablespoons of olive oil in a small pan over medium-high heat. Once oil is hot, fry sage leaves for a few seconds on each side until crispy. Transfer sage leaves to a paper-towel lined plate and sprinkle with salt. Finely chop drained sage leaves.
In a small bowl, mix Forager Project® Sour Cream, chopped crispy sage leaves, ½ teaspoon of black pepper, and remaining ¼ teaspoon of salt. Stir to combine.
Plate blistered broccolini, drizzle with sage sour cream. Garnish with pomegranate seeds and chopped roasted hazelnuts.