Roasted Brussels sprouts is our favorite way to enjoy this vegetable, because it takes on a nutty flavor that is irresistible (even for those who profess they don’t like Brussels sprouts). To elevate this recipe, pomegranate molasses is drizzled on top, then a Roasted Pecan-Vanilla butter is added. The final touch is a dusting of orange-lime zest. What you get is a colorful dish, with plenty of tart, sweet and roasted flavor. This is a gorgeous dish for any dinner party of holiday table!
If you despise the taste of Brussels Sprouts, I urge you to keep reading. Seriously, I am a convert of the “I-Hate-Brussels-Sprouts” Camp. Actually, I think Brussels sprouts are kinda cute– like miniature cabbages, don’t you think?
To some palates, they can pack a very strong taste, I admit. My conversion began when I made Roasted Brussels sprouts with bacon. Bacon makes most anything taste good? Are you feeling me?
I bookmarked this recipe, because I was intrigued by the components that were used used– Pomegranate Molasses… interesting, I thought. Then came Vanilla Bean -Pecan butter… in addition roasted Brussels sprouts are sprinkled with pomegranate arils (that would be the beautiful seeds) For a final Ta-Da, freshly grated orange and lime zest. Count me in!
I’ve never had pomegranate molasses, so I decided to research how to make it. It’s very easy to make yourself, and I show you how here. You can buy it, though I’ve never spotted it where I shop.
You need to make this Vanilla Bean – Pecan Butter. Truly, you do. (It’s delicious on waffles or pancakes.) Only, I’m going to show you how to make it right. I’m also going to share you with a nice little shortcut to using real vanilla bean. It’s a lot cheaper, too. Ready? I buy Vanilla-Bean Paste. Trust me, there is nothing wrong with using a real vanilla bean. I just find them to be very sacred because they can be expensive.
Whatever you do, don’t use vanilla extract! It’s too potent for this recipe. (If you do, you’ll be part of the family of folks who reviewed this recipe and complained that it was too sweet.) You’re welcome. To unsalted butter, you will add chopped toasted pecans and some vanilla bean seed (or vanilla bean paste). Mix it together and refrigerate for at least 30 minutes. (I made something wonderful with the leftover butter, the next day. I’ll post that later on.)
For this recipe, you’ll need one Pomegranate. Have you ever opened one up? Neither had I! But, I knew about the “under-water trick”. Why water? Pomegranate seeds stain. The water is a way to prevent the beautiful ruby-red juice from now staining your shirt, hands or anything else that’s in the way.
First, put a couple of paper towels on your cutting board (unless you want a red-dyed cutting board). Cut off the ends (I went a tad bit deep) and then score the sides, just until the pith (white stuff)…
In a bowl of water, begin to peel the Pomegranate. The white stuff will float to the top, and the arils (seeds) will sink to the bottom.
NOTE: It’s a good idea to do this a day ahead of time.
Snacking on the pomegranate seeds brought back childhood memories of my cousin’s pomegranate tree. These are so delicious and very healthy for you. Here’s to Vitamin-C!!
Roasted Brussels Sprouts with Pomegranate Molasses & Vanilla Pecan Butter
Ingredients
For the Vanilla-Pecan Butter:
- 6 tablespoons unsalted butter slightly softened
- 1 vanilla bean seeds scraped (or vanilla bean paste) Do not use vanilla extract!
- 1/4 cup pecans toasted and chopped
- Salt and freshly ground black pepper
For the vegetables:
- 1 pound Brussels sprouts trimmed
- 3 tablespoons canola oil
- 3 tablespoons pomegranate molasses NOTE: you can make your own
- 1 pomegranate seeded as "arils"
- 1 tbsp lime zest finely grated
- 1 tablespoon orange zest finely grated
Instructions
- 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.
- Note: You can make this several days ahead of time.
- Preheat the oven to 375°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.
Notes
Oh goodness! That looks so good! Cant wait to try that. We were anti brussel sprout until last year when I made some that were roasted with walnuts and bacon. Now we love em!
I'm going to give this a try. I've tried the brussel sprouts with bacon and even though it was an improvement, I have issues with the bitterness…but I think the molasses will make a huge difference 🙂
Btw…that was my favorite throw down!!!
I'm so glad you liked this recipe. I have all the ingredients in the fridge for tomorrow but I must admit I was a bit put off after reading the comments on the FN site. Thanks for the tip about the vanilla bean paste. I've never heard of it. Can't wait til tomorrow to try this recipe. We LOVE brussel sprouts at our house.
Another Brussel Sprout and Bacon convert here! This looks absolutely devine. I can't wait to try it. As for the bitterness with the bacon recipe. If you roast them and then saute them a bit with the bacon add 1/2 cup of cream and let them simmer for 15 min and it really helps cut the bitterness and they are oh so good! 🙂
My mom made the exact same thing this year! Absolutely amazing =)
Thank you Debbie and Bobby! I will venture a guess that I'm the only one of your commenters today that has a jar of pomegranate molasses in her pantry. However, I'm happy to have your recipe in case I ever find myself unable to get to an Arabic grocery store–the only place I've ever seen it. I'm also happy to have this recipe. We are a brussels sprout-loving household (well, two of us).
I love your photos too!
Best,
Bonnie
My daughter converted me to brussel sprouts last year. They were not allowed in the house up until that point.
This recipe combines so many unlikely ingredients and yet, like you said, it definitely ends up being a true symphony. I am just amazed!
That's funny, I made these too. I hate brussels sprouts, but half of the family goes for them, and I needed to make a new side, so I figured I'd give these a shot. I still won't go looking for them, but I definitely won't turn my nose up at them if someone plunks these in front of me again. I've eaten a bazillion pomegranates, but this was my first time making the molasses too. The butter was a big hit with some Swiss Cheese Knots I had baked to go along with dinner. So you're a convert and I'm a semi-convert. Thanks Bobby! 😉
wow what an amazing recipe for Brussels sprouts love the colors 🙂
I am not going to lie, I wrinkle my nose a little at this… I am wary of brussels sprouts. I don't know how my mom cooked them when I was a kid but the memory of them has left a very bad taste in my mouth. It's been years and years since I have tried, so who knows, maybe my taste has changed. The other ingredients with them do sound like a nice combination, though!
Oh my word Debby! I haven't seen the episode (my DVR failed on me) and these sprouts look and sound heavenly. Of course, your pictures do them wonderful justice. I have to make these….
I saw this on the throwdown as well and it was the only thing they made all night that made me want to cringe. ha ha!
Now I think they're pretty to look at and I like the colors and textures but there's something about adding vanilla that turns me off. Maybe it's because I once had fish with a vanilla sauce that gives me nightmares. 🙂