Roast Brussels Sprouts With Pomegranates and Vanilla-Nut Butter |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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The network finally released the recipe. I was so happy for them to do so as I'd surely like to try it for Thanksgiving. Notice you must refrigerate the butter mixture for 30 minutes before proceeding with the recipe. Ingredients:
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 |
Directions:
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.
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