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. 
This cake looks great and I will definitely try those cupcakes, they sound awesome x
I’m right there with you husband – I adore blueberries! This cake looks absolutely delicious :).
I’ve bought a whole bunch of reduced price ingredients at TJ Maxx and Marshalls – I always scope out their food section!
*your husband, not you husband 😉
In the ingredients you have listed yogurt but in the instructions you have buttermilk…can you just clarify which it is? I am going to the store and want to buy what I need to make this today!
Gia – Sorry for the confusion – I have updated the recipe instructions. I used yogurt instead of buttermilk like the original recipe states. Either one would work just fine.
This cake looks amazing. Great photos.
the only reason why i like blueberries is cos they are good for eyesight! haha. your cake looks delectable (:
We blueberries,t oo. Actually we love all berries and they pair well with both almond and lemon.
Btw, No way would we thing of leaving off that yummy glaze.
Thanks for sharing!
~ingrid
How far in advance can i make this ? Will it hold 2-3 days?