Roasted Brussels Sprouts with Pomegranates and Vanilla-Pecan Butter

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good ingredients but it seemed that the proportions were off. maybe they messed up when they reduced the recipe to scale from his original feast size. i will make this again but definately modify the amounts some stuff. i love pomegranate but that was a LOT of seeds for the amount of sprouts, so add gradually. the orange and lime zests seemed heavy also, so i would add those to taste. same with the butter, DO NOT use the whole amount! i used less than half and it was way too much. i would start with one good dollop and stir everything in and then add more to taste. i taste tested the sprouts once they had roasted with the pomegranate molasses and they were on point. overall great recipe!

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My family doesnt like veggies so this was a challenge. The sprouts smelled really "green" and the pomegranate molasses was really strong so we opted for putting out the roasted sprouts and letting everyone put on their own "toppings". They all loved it! We will be using this recipe again and again.

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Not a fan. Made for our Thanksgiving meal today. It's not worth the time, effort and expense involved. I love brussels sprouts, but not this recipe.

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THIS RECIPE WAS FABULOUS! I am shocked at the bad reviews it got. I followed the directions almost completely, pom. molasses available at Whole Foods for $5. The only thing I did diff. was use 2 vanilla beans and add the nuts at the end instead of mixing into the butter. Do not skip the fresh pom seeds, it makes the dish. I will be making every Thanksgiving and then some.

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Very dissappointed with this recipe. Bobby gets an F on this! Not worth the time or expense, can't even taste the vanilla butter!

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I usually LOVE Bobby's stuff and we were really psyched up about this different side dish for our Thanksgiving Dinner. Unfortunately, I'm sad to say that this was NOT a throw down win for Bobby. Very disappointing and not worth all of the special fuss - after meticulously picking out pomegranate seeds and buying ridiculously expensive vanilla bean seeds which we couldn't even taste,

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Elizabelle, you should trim the stems and quarter them. That will allow them to cook through evenly. Larger than that and they can end up hard on the inside and black on the outside. :- As in any recipe, you should go lightly on the molasses and the butter at first. You can always add more to your preference. I also wouldn't use vanilla extract as that really doesn't taste the same as bean since it is often in a semi-alcohol solution. I'm not a big fan of pomegranate seeds, so try them before you add them -- the molasses may be all you need and you can get extra crunch just by throwing in additional chopped pecans separate from the butter.

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This was so sweet that it was inedible. I did use ¼ tsp of real vanilla extract instead of the real vanilla bean seeds in the butter. I made the pomegranate molasses using Alton Brown's recipe (it takes over an hour & a half to make it... & my family LOVES brussel sprouts roasted in the oven (with a little oil, salt & pepper. I literally threw 2 hours of work down the drain. I used 1/2 of the vanilla butter on top of the sprouts since many said the full recipe was too much. It seemed like a lot of people who reviewed the recipe hadn’t actually made it so I figured I'd throw my 2 cents into the mix – we won’t be trying this again.

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Question: How did he cut the sprout? I could tell they weren't whole, but the recipe doesn't say anything about cutting, other than trimming.

(Having to guess on the rating, I'll change it if I need to after I make this.

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Couldn't find pomegranate molasses at any local grocery store. Found it at a middle eastern market and Whole Foods. I par boiled the sprouts like instructed on CBS Sunday Morning then roasted. The recipe is delish but I would definitely cut the butter in half and cut the fresh pomegrante to 1/3. Did not add orange zest because I'm not a huge orange fan. This recipe would still be great without the fresh pomegranates. It will be on our Thanksgiving table--THANKS, BOBBY!