Roasted Brussels Sprouts with Pomegranates and Vanilla-Pecan Butter
Roasted Brussels Sprouts with Pomegranates and Vanilla-Pecan Butter takes roughly 45 minutes from beginning to end. This recipe makes 4 servings with 387 calories, 5g of protein, and 33g of fat each. For $4.16 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. A couple people really liked this side dish. Head to the store and pick up brussels sprouts, butter, pomegranate molasses, and a few other things to make it today. This recipe is liked by 40 foodies and cooks. It can be enjoyed any time, but it is especially good for Christmas. It is brought to you by Beantown Baker. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. Overall, this recipe earns a good spoonacular score of 61%. Similar recipes include Shredded Brussels Sprouts and Spiralized Apple Slaw with Maple-Cider Dressing and Pomegranates, Cranberry Pecan Roasted Brussels Sprouts, and Brussels Sprouts Roasted with Garlic Butter.
Servings: 4
Ingredients:
1 pound Brussels sprouts, trimmed
6 Tbsp butter, slightly softened
3 Tbsp canola oil
1 lime, finely zested
1 Tbsp finely grated orange zest
1/4 cup toasted pecans, chopped
3 Tbsp pomegranate molasses
Seeds from 1 pomegranate
Salt and freshly ground black pepper
1 vanilla bean, seeds scraped
Equipment:
bowl
oven
roasting pan
frying pan
Cooking instruction summary:
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 the oven to 375 degrees F.Place the Brussels 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.
Step by step:
1. 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 the oven to 375 degrees F.
2. Place the Brussels 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.
3. 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.
4. Transfer the sprouts to a large bowl, add the pomegranate seeds and lime and orange zests.
5. Transfer to a platter and top with some of the Vanilla-Pecan butter.
Nutrition Information:
covered percent of daily need
