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. 
These look great – I did a pumpkin lasagna a while ago and loved it so I know these have to be amazing!
Pam @ From Apples to Zucchini
the rolls are so cute!!! they look delicious!
I have been bookmarking all of your butternut squash recipes, but this one is going to the top of the list! The goat cheese is the perfect flavor accompaniment.
Yay! Another recipe to add to my to-make list. It’s great that you can freeze this because my fiance doesn’t like butternut squash. I can make the whole thing for myself and take it for lunches!
So delicious! I’m loving this week long butternut squash event…so many tasty recipes!
Awesome and delicious-looking idea! I love lasagna that’s different from the typical and butternut squash is perfect!
Sues
I’ve never though of squash rolled up in lasagna noodles–love the idea!!
Delicious use of the squash. I love this lasagna rolls.
I like lasagna rolls too – so much more fun than a traditional lasagna. I like the simplicity of this recipe too. Sounds delicious. I’d love to see you improve Martha’s butternut mac and cheese!!
These lasagna rolls look ADORABLE! I love the idea of a freezer meal party!
what a fabulous idea for freezer meals! and these sound DELISH 🙂
I made these again a few weeks ago – I almost forgot how delicious they are! I love that you subbed in the Greek yogurt and goat cheese, mmm 🙂
I’m making a meatless alternative with a spinach bechamel sauce… Although I do love bacon…
beantownbaker — January 27th, 2013 @ 4:08 pm
That sounds delicious. Let me know how it turns out!
Do you have any idea of the calorie count in these? They look phenomenal!
beantownbaker — November 7th, 2013 @ 7:31 pm
Sorry I don’t calculate nutritional information for my recipes. There are some online tools that you can use to do so yourself if you’re interested.