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

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

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 (http://foodiewife-kitchen.blogspot.com/2010/11/pomegranate-molasses-how-to-make-your.html). (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.

Ingredients

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

Directions

Combine the butter and vanilla bean seeds in a small bowl. Fold in the pecans and season with salt and pepper. Cover and refrigerate for at least 30 minutes before serving. NOTE: You can make this several days ahead of time. Preheat the oven to 375 degrees F. Place the Brussels sprouts in a medium roasting pan and toss with the oil and season with salt and pepper. Roast in the oven until lightly golden brown, 20 minutes. Remove the pan from the oven, add the pomegranate molasses and stir to combine. Return to the oven and cook until just tender, about 10 minutes longer. Transfer the sprouts to a large bowl, add the pomegranate seeds and lime and orange zests. Transfer to a platter and top with some of the Vanilla-Pecan butter.

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