1 Video | Photo: Roasted Brussels Sprouts with Pomegranates and Vanilla-Pecan Butter Recipe
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
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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By thebandguy@comc...
Woodstock, IL
on January 21, 2012
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This is an outstanding side dish. My family loved it, even those that don't like brussel sprouts. I had to make my own pomegranate molasses, which was more like others used being a pomegranate syrup, and I also left the pomegranate on the side and let everyone add their own. I also used a vanilla bean paste instead of actual beans. Everyone LOVED it. Not a single sprout left after dinner.
By diane4zs_1747367
Cape Coral, FL
on December 26, 2011
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Very tasty. I couldn't find the pomegranate molasses so I used the pomegranate & apple juice idea some others used and it was delicious. Looked fantastic at the Christmas dinner table alongside Bobby's brined and grilled turkey breast.
By sswearin
on December 10, 2011
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It was very tasty. I could not find the pomegranate molasses, but improvised with pomegranate juice and apple juice combined. It worked. My husband's favorite veggie was made in even better. The color combo with the red and green is very festive. Teamed with chicken or turkey, it is a great addition. I did cut back on the orange and lime zest.
Sandy Swearingen
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