Roasted Brussels Sprouts with Pomegranates and Vanilla-Pecan Butter
Roasted Brussels Sprouts with Pomegranates and Vanilla-Pecan Butter takes approximately 1 hour and 10 minutes from beginning to end. This recipe serves 6. One serving contains 250 calories, 3g of protein, and 22g of fat. This recipe from Foodnetwork requires seeds from pomegranate, pecans, lime zest, and pomegranate molasses. It works well as a reasonably priced side dish for Christmas. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. Users who liked this recipe also liked Orange Salad With Pomegranates, Oranges & Pomegranates In Kaffir Lime Syrup, and Pomegranates Oats Smoothie.
Instructions
Watch how to make this recipe.
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.