Roasted brussels sprouts with pomegranates and walnuts

Roasted brussels sprouts with pomegranates and walnuts
Roasted brussels sprouts with pomegranates and walnuts

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    pounds brussels sprouts, trimmed and halved

  • 3

    tablespoons canola oil

  • Salt and freshly ground black pepper

  • 1/4

    cup pomegranate molasses

  • Seeds from 1 pomegranate

  • Finely grated zest of 1 lime

  • 1

    tablespoon finely grated orange zest

  • 3/4

    cup toasted chopped walnuts

Directions

Preparation 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. Preheat oven to 375 degrees F. Place brussels sprouts in a medium roasting pan and toss with oil and season with salt and pepper. Roast in the oven until lightly golden brown, about 25 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 or 15 minutes longer. Transfer sprouts to a large bowl, add the pomegranate seeds, and lime and orange zest. Transfer to a platter and sprinkle the top with the walnuts.

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