Pomegranate Roasted Brussels Sprouts with Vanilla-Pecan Butter

I have a confession. I don’t like brussels sprouts. I’m not sure why. It might be the texture or the fact that I hate the way they smell when roasting in the oven. Yeah, I know, I’m weird like that. But, something changed today. I made brussels sprouts that I actually liked! These pomegranate brussels sprouts may have made me a changed woman. They are roasted in delicious pomegranate molasses and pomegranate seeds and then topped with vanilla-pecan butter! Hello! Who wouldn’t love these? This would be a wonderful side dish to serve at your upcoming holiday dinner parties!

Pomegranate Roasted Brussels Sprouts with Vanilla-Pecan Butter

Serves 4-6

From Bobby Flay

Ingredients:

– 6 tbs. unsalted butter, softened

– 1 vanilla bean, scraped (or use 1 tsp. vanilla extract)

– 1/4 cup toasted pecans

– Salt and pepper to taste

– 1 lb. brussels sprouts, rinsed and trimmed

– 2 tbs. extra virgin olive oil

– 3 tbs. pomegranate molasses

– 1/2-3/4 cup pomegranate seeds

– Optional: fresh lime and orange zest

Directions:

1. Combine the butter, vanilla, pecans, and season with some salt and pepper. Refrigerate for about 30 minutes.

2. Preheat oven to 375 degrees. Toss the brussels sprouts with the olive oil and season with salt and pepper. Put the brussels sprouts on a roasting pan and roast for 20 minutes until a light golden brown. Remove from the oven and toss with the molasses. Return the sprouts to the oven and roast for an additional 10 minutes.

3. Remove the brussels sprouts and add to a bowl with the pomegranate seeds, vanilla-pecan butter, and the lime and orange zest. Toss lightly and serve.

Notes:
– If you don’t want to make your molasses yourself, you can buy it bottled, but I recommend giving it a try yourself! I made mine the night before and it was super easy and super tasty! I have a bunch leftover that I can’t wait to use on something else!

– Never seeded a pomegranate? Here is a great tutorial from the Shiksa!

– If you want to cut some calories from this, you can cut down on the butter. In fact, this would still be good without the vanilla-pecan butter as most of the flavor comes from the pomegranate!

   

25 comments

  1. Oooh the vanilla sounds like an amazing addition especially with the citrus from the pomegrante seeds. I love BS recipes! Another yummy one to add to my list. =)

  2. Wow! Stephanie! This is beautiful! I have some leftover pomegranate seeds and was thinking they would be good in a salad. But this looks so much better. Love brussel sprouts but am really intrigued by your vanilla pecan butter. Gorgeous photos! : )

  3. Vanila-pecan butter? YUM! I love Brussels sprouts (probably top 5 veggies) and this is beautiful dish with pomegranate! I have a holiday get together this weekend and I might think of this as an option for potluck!

  4. Love, love, love, love this one! I used to hate Brussels sprouts too, but when you make them correctly, they are lovely. I love the pomegranate in this one along with the nuts. I made sprouts with balsamic and walnuts as a Thanksgiving side dish, but I think I really would like this one as well. I think I’m going to try this one for Christmas. Thanks for a great recipe!

  5. I’m already a sprout convert, but this recipe sounds like a delicious way to serve them, they look really festive too.

  6. Sure looks good and its a new way of cooking the brussels sprouts for me. I normally just stir fry it with some garlic only, the easiest method of preparing it.

  7. What a clever way to prepare brussel sprouts! You really “candied” them with all that lovely pomegranate flavor and then really gilded the lily with the vanilla pecan butter. Well done. :)

  8. if you don’t love Brussels Sprouts I can have your share too. I love these little cabbages!
    The vanilla pecan butter sounds delish!

  9. I can see why this recipe changed your mind!!! They look amazing…mmmmmm.

  10. I can completely relate! I’ve wanted to love brussel sprouts so bad, and just couldn’t do it. Finally, about 2 weeks, I tried a lovely recipe from A Sage Amalgam, and lo and behold, I really enjoyed them! So I am a new convertee myself. This sounds very interesting, vanilla-pecan butter on its own already makes me swoon :)

  11. Well if this has converted you, I am all for trying it. Like you, simply not a fan. However, you have some good flavors added in (love the pomegranate) which just might do the trick in converting me! Thanks for sharing.

  12. totally making these! I LOVE brussels sprouts and I love the addition of the vanilla and pecans. I just happen to have all the ingredients in my fridge – thanks for sharing!

  13. These look like dessert, not the “ick” brussels of childhood! I love them now, but I hated when mom used to make them. :) I do them in the oven and pour a tahini-based sauce on them. I bet poms would be awesome in them!

  14. How interesting! I have never seen these 2 together before, but it sounds like a winning combination

  15. I am a huge fan of roasted brussels sprouts. The addition of pomegranate seeds and flavored butter just puts this recipe over the top. Yum!

  16. I love pomegranates and I love Brussels sprouts, what a great combo!!! Then top it with vanilla butter, oh my. I just bought some pomegranates at Sam’s, sure wish I would have bought to sprouts too…..off to the store

  17. What an interesting combination. I am not sure I have ever had Brussel Sprouts before, but these look great with pomegranetes!

  18. I, on the other hand, am all about the roasted sprouts. What a unique preparation!

  19. The first time I ever had brussels sprouts was just last winter. I love them now but I only make them one way…simply with olive oil and salt and pepper. I should really start branching out. What a great recipe to start!

  20. I LOVE brussels sprouts and this recipe looks fantastic! Excited to try this!

  21. i wouldn’t have thought of using pomegranate and Brussels spouts together, but it looks good!

  22. Brussels sprouts are actually among my favorite vegetables… and for me, the texture is one of the best things about them. :) I’m glad you found some you like — this looks like a delicious way to prepare the sprouts. Beautiful photos, too.

  23. For a long time I wouldn’t even try brussles sprouts…then I tried them roasted and now I’m hooked…These sound delicious.

  24. Okay I’ll be honest, I don’t usually like brussels but this is making my mouth water. So gorgeous, looks like something I’d wanna dive head first into.

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