Roasted Brussels Sprouts with Pomegranates and Vanilla-Pecan Butter

Ingredients

  • Seeds from 1 pomegranate
  • 1 tablespoon finely grated orange zest
  • 1 lime, finely zested
  • 3 tablespoons pomegranate molasses
  • 3 tablespoons canola oil
  • 1 pound Brussels sprouts, trimmed
  • Salt and freshly ground black pepper
  • + 13 more ingredients
    • ¼ cup toasted pecans, chopped
    • 1 vanilla bean, seeds scraped
    • 6 tablespoons unsalted butter, slightly softened
    • 1 tablespoon finely grated orange zest
    • 1 lime, finely zested
    • Seeds from 1 pomegranate
    • 3 tablespoons pomegranate molasses
    • 3 tablespoons canola oil
    • 1 pound Brussels sprouts, trimmed
    • Salt and freshly ground black pepper
    • ¼ cup toasted pecans, chopped
    • 1 vanilla bean, seeds scraped
    • 6 tablespoons unsalted butter, slightly softened

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. Combine the butter and vanilla bean seeds in a small bowl. Fold in the pecans and season with salt and pepper. Cover ...

View full recipe at SpringPad

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