Roasted Brussels Sprouts with Pomegranates and Vanilla-Pecan Butter

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delicioso! the tanginess of the pomegranate molasses (i had to make my own as a reduction with pomegranate juice and a bit of apple cider was the perfect addition. and the vanilla is such a wonderful complimentary flavor.

i also couldn't find a vanilla bean so i used a teaspoon of vanilla extract which did the trick and saved me moolah. didn't add the pomegranate seeds or the lime because i forgot but it was still really good. he took a risk and he won with this one!

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Liked the flavor, just the pomegranate is overpowering at the Flay recipe/ratio. I found a whole pomegranate (seeds to just one pound of sprouts was way too much even with a small pomegranate. I also found the stem end of the sprouts to be tough after all cooking. Also, agree, cost of vanilla bean vs. flavor added didn't make sense to me. I will try again with double the amount of sprouts and half a pomegranate and nix the vanilla bean but try a touch of vanilla flavoring instead. Also I may steam the sprouts very briefly to tender them up a bit before putting them in the oven. I found the pomegranate molasses at a Vietnamese/Asian store. A little tweaking and this recipe will be a keeper, especially for proving to sprouts haters that this is a much maligned vegetable.

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I am not a fan of brussels sprouts..but I have to say this recipe is a knock out. Totally awesome how the flavors work together to make a green vegetable that I am taking seconds and third helpings. Bobby you are a knock out cook!!!

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I cooked this recipe for the first time and it was a hit! A young man who was a guest at dinner said he never liked brussels sprouts but when his girlfriend told him to try it because it was good, he kept eating them. I made a big batch for the party thinking I would have leftovers but to my dismay, every last bit of it was eaten. Hurrah for this recipe. Thanks, Bobby Flay.

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A fun filled program for sure.

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Love, love, love... I'm always try to find new ways for my fam to eat them. I couldn't find to molasses in a regular super market. I went to a small Indian market by my home.

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I loved this recipe. Couldn't find pomegranate molasses, but we improvised. This is an excellent side dish that shouldn't be just for holidays. It would be exciting anytime. I never thought I would like brussel sprouts, but roasted brussel spouts are delish. Yummy! I crave this side dish now.

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I loved this recipe! The only thing I did different was I only used about half the vanilla, pecan butter. Which was a good thing cause I put it on my pancakes in the morning! Oh baby!

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This was the star of our thanksgiving dinner! Simply fantastic and easy to make

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The subtle hints of citrus and vanilla working with the sweet/tart pomegranate flavor are amazing and complex, but not for everyone. Based on suggestions here, I only used 2 TBSP of vanilla butter and 1/3 the seeds of one large pomegranate. I would recommend adding the pecans and pomegranate seeds based on your eye and judgment. An important note, I made my own pomegranate molasses using Alton Brown's recipe. However to cutback the sweetness factor, I only added 1/4 cup sugar. This was consistent with a few other recipes on the internet and it seemed to have good balance between tart and sweet. (A 1/2 cup of sugar probably works well when using the pomegranate liquid in cocktails. I would warn others to make sure they start with 100% pomegranate juice (no sugars added. There are pomegranate juices that have corn syrup and sugars added to them. I also fear that some bottles of pomegranate molasses have more sweetener than others. This could create the noted sweetness problem.