Roasted Brussels Sprouts with Pomegranate Molasses and Vanilla Pecan Butter
 
 
Yield: 4 servings
Ingredients
  • ¼ cup pecans
  • 6 tablespoons unsalted butter, room temperature
  • Seeds scraped from 1 vanilla bean
  • 1 pound brussels sprouts, trimmed
  • 4 tablespoons olive oil
  • 1 shallot, sliced in thin strips
  • 3 tablespoons pomegranate molasses
  • ⅓ cup pomegranate seeds, about ⅓ of a pomegranate
  • 1 lime, zested
  • 1 tablespoons orange zest
  • Salt and pepper
Directions
  1. Preheat the oven to 350 degrees F.
  2. Evenly spread the pecans on a baking sheet and place in the oven until toasted, about 5 minutes. Once toasted, remove from the oven then chop once cool.
  3. In a small bowl combine the butter and vanilla bean seeds then add the pecans. Stir until combined. Cover and refrigerate the vanilla pecan butter until ready to serve the brussels sprouts.
  4. Preheat the oven to 375 degrees F.
  5. Line a medium roasting pan with aluminum foil. Add the brussels sprouts then toss with 3 tablespoons of the olive oil, salt and pepper. Roast in the oven for 20 minutes, or until lightly golden brown.
  6. While the brussels sprouts are in the oven heat a small skillet over medium heat. Sauté the shallot until caramelized. Set aside.
  7. Remove the pan from the oven then pour the pomegranate molasses over the brussels sprouts. Stir to combine then return the pan to the oven for 10 more minutes, or until tender.
  8. Remove the pan from the oven. Move the brussels sprouts with a slotted spoon to a serving bowl then add the pomegranate seeds, sautéed shallots, lime zest and orange zest. Top with a tablespoon or two of the vanilla pecan butter before serving.
Notes
*Store the extra vanilla pecan butter in the fridge. Perfect on pancakes or other yummy treats I will share later this season.
*To trim the brussels sprouts peel off the few outer dark leaves then carefully trim the stem. Be sure not to trim it too much or the sprouts will fall apart.
Recipe by Lemon & Mocha at http://www.lemonandmocha.com/2013/12/12/roasted-brussels-sprouts-with-pomegranate-molasses-and-vanilla-pecan-butter/