Roasted Brussels Sprouts with Pomegranates and Vanilla-Pecan Butter

Name: Roasted Brussels Sprouts with Pomegranates and Vanilla-Pecan Butter
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT1H10M0.000S
Yield: 4 to 6 servings
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

Recipe courtesy of Bobby Flay

Show: Throwdown with Bobby Flay

Episode: Thanksgiving Throwdown

Roasted Brussels Sprouts with Pomegranates and Vanilla-Pecan Butter

0 Reviews

Level: Easy
Yield: 4 to 6 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 6 servings

Calories

263

Total Fat

22

Saturated Fat

8

Carbohydrates

17

Dietary Fiber

4

Sugar

10

Protein

3

Cholesterol

31

Sodium

290

Total: 1 hr 10 min
Prep: 10 min
Inactive: 30 min
Cook: 30 min

Level: Easy
Yield: 4 to 6 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 6 servings

Calories

263

Total Fat

22

Saturated Fat

8

Carbohydrates

17

Dietary Fiber

4

Sugar

10

Protein

3

Cholesterol

31

Sodium

290

Total: 1 hr 10 min
Prep: 10 min
Inactive: 30 min
Cook: 30 min

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

Directions

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.