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
Preheat the oven to 350 degrees F.
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.
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.
Preheat the oven to 375 degrees F.
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.
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.
*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/