Roast Brussels Sprouts With Pomegranates and Vanill

Name: Roast Brussels Sprouts With Pomegranates and Vanilla-Nut Butter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tablespoons unsalted butter, sllghtly softened; 1 vanilla bean, seeds scraped; ¼ cup pecans, toasted & chopped; salt & freshly ground black pepper; 1 lb Brussels sprout, trimmed; 3 tablespoons canola oil; 3 tablespoons pomegranate molasses; 1 pomegranate, seeds from; 1 lime, finely zested; 1 tablespoon orange zest, finely grated

Servings: persons

1
Combine the butter and vanilla bean seeds in a small bowl.
2
Fold in the pecans and season with salt and pepper.
3
Cover and refrigerate for at least 30 minutes before serving.
4
Preheat oven to 375 degrees F.
5
Place the sprouts in a medium roasting pan and toss with the oil and season with salt and pepper.
6
Roast in the oven until lightly golden brown, 20 minutes.
7
Remove the pan from the oven, add the pomegranate molasses and stir to combine.
8
Return to the oven and cook until just tender, about 10 minutes longer.
9
Transfer the sprouts to a large bowl, add the pomegranate seeds and lime and orange zests.
10
Transfer to a platter and top with some of the Vanilla-Pecan butter.

378

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 tablespoons unsalted butter, sllghtly softened, 1 vanilla bean, seeds scraped, ¼ cup pecans, toasted & chopped, salt & freshly ground black pepper, and more.

Yes, Roast Brussels Sprouts With Pomegranates and Vanilla-Nut Butter falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roast Brussels Sprouts With Pomegranates and Vanilla-Nut Butter

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions