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!