Roast Brussels Sprouts With Pomegranates and Vanilla-Nut Butter
- Ready In:
- 40mins
- Ingredients:
- 10
- Serves:
-
4-6
ingredients
- 6 tablespoons unsalted butter, sllghtly softened
- 1 vanilla bean, seeds scraped
- 1⁄4 cup pecans, toasted & chopped
- salt & freshly ground black pepper
- 1 lb Brussels sprout, trimmed
- 3 tablespoons canola oil
- 3 tablespoons pomegranate molasses
- 1 pomegranate, seeds from
- 1 lime, finely zested
- 1 tablespoon orange zest, finely grated
directions
- 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.
- Preheat oven to 375 degrees F.
- Place the 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
Lorraine of AZ
Scottsdale