Roasted Brussels Sprouts

1. 1

   Preheat the oven to 375F.

2. 2

   Put the Brussels sprouts in a medium roasting pan, toss with the oil, and season with salt and pepper.

3. 3

   Roast in the oven until light golden brown and a knife inserted into the centers goes in without any resistance, about 45 minutes.

4. 4

   Transfer the sprouts to a large bowl and add the pomegranate molasses, pomegranate seeds, hazelnuts, and lime and orange zests.

5. 5

   Season with salt as needed.

6. 6

   ROASTED BRUSSELS SPROUTS VANILLA PECAN BUTTER

7. 7

   Split a vanilla bean lengthwise and scrape out the seeds.

8. 8

   Combine 6 tablespoons (3/4 stick) unsalted butter, softened, with the vanilla bean seeds in a small bowl.

9. 9

   Fold in 1/4 cup finely chopped toasted pecans and season with salt and pepper to taste.

10. 10

    Cover and refrigerate for at least 30 minutes or up to 2 days before serving.

11. 11

    Remove from the refrigerator to soften slightly for 20 minutes before using.

12. 12

    Roast the Brussels sprouts as directed, omitting the pomegranate molasses, pomegranate seeds, hazelnuts, and lime and orange zests.

13. 13

    Remove the Brussels sprouts from the oven and immediately toss with the vanilla pecan butter.

* Per serving · 4 servings · Values may vary.

No additional tips available.