Roasted Brussels Sprouts with Pomegranates and Vanilla-Pecan Butter

Total Time:
1 hr 10 min
Prep:
10 min
Inactive:
30 min
Cook:
30 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 6 tablespoons unsalted butter, slightly softened
  • 1 vanilla bean, seeds scraped
  • 1/4 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
Watch how to make this recipe.
  • 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 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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    This recipe is featured in:

    The Best Thanksgiving Side Dishes