If you aren't crazy about Brussels sprouts, please consider this recipe! This is the perfect side to complete your meal.
Adapted from foodiewife-kitchen.blogspot.com
tablespoons unsalted butter, slightly softened
vanilla bean, seeds scraped
cup toasted pecans, chopped
Salt and freshly ground black pepper
pound brussels sprouts, trimmed
tablespoons canola oil
tablespoons pomegranate molasses
Seeds from 1 pomegranate
tablespoon finely grated orange zest
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°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.