Roasted Brussels Sprouts with Pomegranates and Vanilla-Pecan Butter

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Roasted Brussels Sprouts with Pomegranates and Vanilla-Pecan Butter

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If you aren't crazy about Brussels sprouts, please consider this recipe! This is the perfect side to complete your meal.

  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


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 zest

  • 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°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.


Nutrition

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