Roasted Brussels Sprouts with Pomegranates and Vanilla-Pecan Butter

Ingredients

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

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 ...

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