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
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
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
I just love the combination of white chocolate and fruit. Cherry sounds like a great addition to these cookies!
Creamy white chocolate is perfect with cherries. Those two together in a chewy cookie sound wonderful.
My brother is the same way – he loves maraschino cherries and will take any extras that he can get his hands on. I’m sure he would adore these!
beantownbaker — February 11th, 2013 @ 11:22 am
I’m sure he would too!
What a great combination for a cookie! They look delicious.
Salted or unsalted butter?
beantownbaker — July 30th, 2013 @ 5:49 pm
I always use unsalted butter in my baking.
I was thinking about putting this in a cake as a filing then frosting and covering with fondant. Would I then be able to leave the cake out on the counter for two nights before the party?
Thank you!
The articles you create are always interesting to watch and read is very useful. Always passion and success continues.