Roasted Brussels Sprouts with Pomegranates and Vanilla-Pecan Butter

This easy and delicious recipe for Roasted Brussels Sprouts with Pomegranates and Vanilla-Pecan Butter is a perfect side dish that’s both nutritious and bursting with flavor. With a balance of sweet, tangy, and savory, this dish is quick to prepare and can be easily customized with common ingredients. A fantastic option to elevate any meal!

Ingredients Needed:

• 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

How To Make Roasted Brussels Sprouts with Pomegranates and Vanilla-Pecan Butter?

1. Prepare the Vanilla-Pecan Butter: In a small bowl, combine the butter and vanilla bean seeds. Fold in the chopped toasted pecans and season with salt and pepper. Cover and refrigerate for at least 30 minutes before serving.
2. Preheat the Oven: Preheat your oven to 190°C.
3. Roast the Brussels Sprouts: Place the Brussels sprouts in a medium roasting pan. Toss them with canola oil and season with salt and pepper. Roast for 20 minutes, or until lightly golden brown.
4. Add Pomegranate Molasses: Remove the pan from the oven. Add the pomegranate molasses to the sprouts and stir to combine. Return to the oven and roast for an additional 10 minutes, or until tender.
5. Finish the Dish: Transfer the roasted Brussels sprouts to a large bowl. Add the pomegranate seeds and lime and orange zests. Transfer to a platter and top with a dollop of Vanilla-Pecan Butter.

Recipe Tips:

• Use Fresh Brussels Sprouts: For the best flavor and texture, make sure to use fresh Brussels sprouts rather than frozen.
• Don’t Overcrowd the Pan: Spread the Brussels sprouts out in a single layer to ensure they roast evenly and become crispy.
• Toast the Pecans: Toast the pecans before adding them to the butter for an extra nutty flavor and crunch.
• Adjust the Sweetness: If you prefer a sweeter dish, add a little more pomegranate molasses or a drizzle of honey.
• Rest the Butter: Allow the Vanilla-Pecan Butter to chill for at least 30 minutes to develop the flavors fully.

How To Store & Reheat Leftovers?

• Refrigerate: Let the leftovers cool to room temperature and then store them in an airtight container in the fridge for up to 2 days.
• Reheat: Heat the Brussels sprouts in a pan over medium heat for 5-7 minutes, stirring occasionally until warmed through.

Nutrition Facts:

• Calories: 263 kcal
• Total Fat: 22g
• Saturated Fat: 6g
• Cholesterol: 30mg
• Sodium: 150mg
• Potassium: 400mg
• Total Carbohydrate: 17g
• Dietary Fiber: 4g
• Sugars: 7g
• Protein: 3g

Try More Bobby Flay Recipes:

• Bobby Flay Brussels Sprouts With Pomegranate
• Roasted Brussels Sprouts with Pancetta
• Sauteed Cabbage and Brussels Sprouts with Bacon and Caramelized Shallots
• Turbot with Brown Butter and Capers

Roasted Brussels Sprouts with Pomegranates and Vanilla-Pecan Butter

Author: Mohamed Shili Cooking Method:Roasting Cuisine:American Courses:Side Dish Recipe Keys: R Roasted Brussels Sprouts with Pomegranates and Vanilla-Pecan Butter

Difficulty:BeginnerPrep time: 15 minutesCook time: 30 minutesRest time: 30 minutesTotal time:1 hour 15 minutesServings:6 servingsCalories:263 kcal Best Season:Suitable throughout the year

Description

This easy and delicious recipe for Roasted Brussels Sprouts with Pomegranates and Vanilla-Pecan Butter is a perfect side dish that’s both nutritious and bursting with flavor. With a balance of sweet, tangy, and savory, this dish is quick to prepare and can be easily customized with common ingredients. A fantastic option to elevate any meal!

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

Instructions

1. Prepare the Vanilla-Pecan Butter: In a small bowl, combine the butter and vanilla bean seeds. Fold in the chopped toasted pecans and season with salt and pepper. Cover and refrigerate for at least 30 minutes before serving.
2. Preheat the Oven: Preheat your oven to 190°C.
3. Roast the Brussels Sprouts: Place the Brussels sprouts in a medium roasting pan. Toss them with canola oil and season with salt and pepper. Roast for 20 minutes, or until lightly golden brown.
4. Add Pomegranate Molasses: Remove the pan from the oven. Add the pomegranate molasses to the sprouts and stir to combine. Return to the oven and roast for an additional 10 minutes, or until tender.
5. Finish the Dish: Transfer the roasted Brussels sprouts to a large bowl. Add the pomegranate seeds and lime and orange zests. Transfer to a platter and top with a dollop of Vanilla-Pecan Butter.

Notes

• Use Fresh Brussels Sprouts: For the best flavor and texture, make sure to use fresh Brussels sprouts rather than frozen.
• Don’t Overcrowd the Pan: Spread the Brussels sprouts out in a single layer to ensure they roast evenly and become crispy.
• Toast the Pecans: Toast the pecans before adding them to the butter for an extra nutty flavor and crunch.
• Adjust the Sweetness: If you prefer a sweeter dish, add a little more pomegranate molasses or a drizzle of honey.
• Rest the Butter: Allow the Vanilla-Pecan Butter to chill for at least 30 minutes to develop the flavors fully.

Keywords:Roasted Brussels Sprouts with Pomegranates and Vanilla-Pecan Butter