Roasted Brussels Sprouts with Pomegranates and Vanilla-Pecan Butter

Sometime I find myself watching random food related shows on TV. I rarely fully focus on these shows, they’re just on for some background noise. Last year when I watched the Thanksgiving Throwdown between Bobby Flay and The Pioneer Woman, these brussels sprouts caught my eye. Since Hubby and I love roasted brussels sprouts, I was intrigued at the addition of some sweet vanilla pecan butter and pomagranate seeds.

So this year when my mom and I were planning out our Thanksgiving menu, I requested adding this recipe to the list. The vanilla pecan butter is really amazing. These are definitely a change of pace from good ole seasoned roasted brussels, and we all really enjoyed them as a party of our Thanksgiving spread and I might be making them again for Hubby’s family Christmas meal. I’d definitely recommend cutting your brussels sprouts in half for this recipe so they roast faster.

One Year Ago: Homemade Green Bean Casserole and Turnip Puff
Two Years Ago: Cookie Dough Brownies
Three Years Ago: Peppermint Sandies

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Roasted Brussels Sprouts with Pomegranates and Vanilla-Pecan Butter

Yield: Serves 4-6

Ingredients:

6 Tbsp 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 Tbsp canola oil
3 Tbsp pomegranate molasses
Seeds from 1 pomegranate
1 lime, finely zested
1 Tbsp 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.

Recipe from Bobby Flay

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9 Responses to “Roasted Asparagus”

  1. #
    1
    Cara — May 27, 2010 at 12:21 am

    some of our faves are asparagus and brussels sprouts too 🙂

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    2
    Jennifer Chung — May 27, 2010 at 2:22 am

    This is the only way we eat our asparagus as well. Do people still boil asparagus? Seriously, it’s kind of a waste that way…
    Sometimes the simplest recipes are the best to share. 🙂

  3. #
    3
    yumventures — May 27, 2010 at 3:35 am

    One of my all time faves. Roasted anything, actually, but asparagus gets so crispy and flavorful!

  4. #
    4
    Feast from Famine — May 27, 2010 at 3:41 am

    We love to grill asparagus that has been rubbed with olive oil and sea salt–so good! 🙂

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    5
    Sezasaurus — May 27, 2010 at 4:33 am

    Hi there, I’ve been reading your blog for so long now and just wanted to say thanks for all your wonderful recipes. I’ve used so many that have been awesome and really tasty thank you so much! Keep up the good work!

  6. #
    6
    Sezasaurus — May 27, 2010 at 4:35 am

    p.s asparagus season is one of the highlights of our year to hehe. So many fantastic things you can do with it! Have you tried roasting it in orange juice and silvered almonds? Devine.

  7. #
    7
    Jen — May 27, 2010 at 12:29 pm

    Sezasaurus – Orange and almond does sound tasty! Thanks for the idea.

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    8
    Elina — May 28, 2010 at 2:26 pm

    I can’t remember if I’ve ever had roasted asparagus – roasted broccoli, cauliflower, brussels sprouts definitely but roasted asparagus could be a new one. Sounds awesome! 🙂

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    9
    Sarah — June 5, 2010 at 1:57 am

    We made this last night with grilled pork chops and homemade mac and cheese. I tossed in the olive oil, garlic salt, and pepper and then probably ate 1/4 of them cold while I was waiting for the oven to heat up. Hubby and I each took a serving for our plates after they cooked and then stood in the kitchen eating the rest off the baking sheet before we had dinner! So good and so easy for our favorite veggie!

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