Roasted Brussels Sprouts with Pomegranates and Vanilla-Pecan Butter

2019-07-05
  • Yield : 4 to 6 servings
  • Prep Time : 10m
  • Cook Time : 30m
  • Ready In : 10m
Average Member Rating

forkforkforkforkfork (0 / 5)

0 5 0
Rate this recipe

fork fork fork fork fork

0 People rated this recipe

Related Recipes:
  • Veal, Pork and Porcini Bolognese Sauce

  • Serrano Ham-Wrapped Figs

  • Tortilla with Chorizo

  • Sgroppino

  • Smashed Potatoes with Chives

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

Method

Step 1

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.

Step 2

Preheat the oven to 375 degrees F.

Step 3

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.

Step 4

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.

Step 5

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.

Leave a Reply

Your email address will not be published. Required fields are marked *