Roast Brussels Sprouts With Pomegranates And Vanilla-nut Butter

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 6 tablespoons unsalted butter, sllghtly softened
• 1 vanilla bean, seeds scraped
• 1/4 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

Recipe

• 1 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.
• 2 preheat oven to 375 degrees f.
• 3 place the 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.
• 4 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.
• 5 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.