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Roasted Brussels Sprouts with Pomegranates and Vanilla-Pecan Butter (Bobby Flay)

  • 4 servings
  • Mins
    Prep Time
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If you aren't crazy about Brussels sprouts, please consider this recipe. You do need Pomegranate molasses, which you can search for at a grocery store. Otherwise, I'll show you how to make it yourself on m food blog at ( (You can make the molasses as much as six weeks in advance, you'll have fun using the rest for other recipes.) First, Brussels sprouts are roasted and then the pomegranate molasses is drizzled and combined-- and roasted just a bit longer. Next, some colorful pomegranate arils (seeds) and fresh orange and lime zest are tossed on top. It kicks up another notch, when you add some Vanilla Bean-Pecan butter and then you take a taste and say "Halleluia!" This recipe was created by Food Network's Bobby Flay, and featured on his Thanksgiving Throwdown against Food Network/Celebrity Food Blogger "The Pioneer Woman". This is a beautiful side dish for any festive dinner party.


6 tablespoons unsalted butter, slightly softened
1 vanilla bean, seeds scraped*
¼ cup toasted pecans, chopped
Salt and freshly ground black pepper
1 pound Brussels sprouts, trimmed
3 tablespoons canola oil
3 tablespoons pomegranate molasses
Seeds from 1 pomegranate
1 lime, finely zested
1 tablespoon finely grated orange zest

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Keywords: stir fry, toasted, chip, grilled, twice baked, oven roasted, honey roasted, slow roasted, skillet roasted, fire roasted