Roast Brussels Sprouts With Pomegranates and Vanilla-Nut Butter Recipe

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

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

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.

No additional tips available.

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

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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.

Roast Brussels Sprouts With Pomegranates and Vanilla-Nut Butter

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