Roasted Brussels Sprouts with Pomegranate Molasses & Vanilla Pecan Butter
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 Vanilla Pecan Butter is melted on top, and then dusted with 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!
Servings 6
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
Recipe source: Bobby Flay, Food Network
You can easily make your own pomegranate molasses. Recipe is here: