Brussel Sprouts with Pomegranates and Vanilla-Pecan Butter

Categories: Vegetables/Sides

Ingredients

• 6 tbs unsalted butter, slightly softened
• 1 vanilla bean, seeds scraped
• 1/4 cup toasted pecans, chopped
• Salt and freshly ground black pepper
• 1 pound Brussel sprouts, trimmed
• 3 tbs canola oil
• 3 tbs pomegranate molasses
• Seeds from 1 pomegranate
• 1 lime, finely zested
• 1 tbs finely grated orange zest

Directions

1. Combine the butter and vanilla bean seeds in a small bowl

2. Fold in the pecans and season with salt and pepper

3. Cover and refrigerate for at least 30 minutes before serving

4. Preheat the oven to 375 degrees

5. Place the Brussel sprouts in a medium roasting pan and toss with the oil then season with salt and pepper

6. Roast in the overn until lightly golden brown, 20 mins

7. Remove the pan from the oven, add the pomegranate molasses and stir to combine

8. Return to the oven and cook until just tender, about 10 minutes longer

9. Transfer the sprouts to a large bowl, add the pomegranate seeds and lime and orange zests

10. Transfer to a platter and top with some of the vanilla-pecan butter

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