Best Roasted Brussels Sprouts With Pomegranates And Vanilla Pecan Butter Recipes

ROASTED BRUSSELS SPROUTS

Steps:

• Preheat the oven to 375°F.
• Put the Brussels sprouts in a medium roasting pan, toss with the oil, and season with salt and pepper. Roast in the oven until light golden brown and a knife inserted into the centers goes in without any resistance, about 45 minutes.
• Transfer the sprouts to a large bowl and add the pomegranate molasses, pomegranate seeds, hazelnuts, and lime and orange zests. Season with salt as needed.
• Variations
• ROASTED BRUSSELS SPROUTS VANILLA PECAN BUTTER
• Split a vanilla bean lengthwise and scrape out the seeds. Combine 6 tablespoons (3/4 stick) unsalted butter, softened, with the vanilla bean seeds in a small bowl. Fold in 1/4 cup finely chopped toasted pecans and season with salt and pepper to taste. Cover and refrigerate for at least 30 minutes or up to 2 days before serving. Remove from the refrigerator to soften slightly for 20 minutes before using.
• Roast the Brussels sprouts as directed, omitting the pomegranate molasses, pomegranate seeds, hazelnuts, and lime and orange zests. Remove the Brussels sprouts from the oven and immediately toss with the vanilla pecan butter.

ROASTED BRUSSELS SPROUTS WITH POMEGRANATES & VANILLA-PECAN BUTTER RECIPE - (4.4/5)

Steps:

• 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. Note: You can make this several days ahead of time. Preheat the oven to 375°F. Place the Brussels 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. 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. 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.

ROASTED BRUSSELS SPROUTS WITH A POMEGRANATE REDUCTION

Steps:

• Position the baking rack in the middle of the oven and heat the oven to 425[dg]F. In a large bowl, toss the brussels sprouts with oil and a few pinches of salt. Spread the brussels sprouts over a shallow baking pan and roast for about 30 to 35 minutes, or until the sprouts are lightly browned and crispy.
• While the brussels sprouts are roasting, in a small saucepan combine the pomegranate juice with the sugar and set over medium heat, stirring until the sugar is completely dissolved. When the liquid comes to a simmer, reduce the heat to medium-low and gently simmer until the liquid is reduced to one quarter of the original amount and is thick and syrupy, about 25 minutes. Toward the end, watch the reduction carefully - it can go from thick to burned in a matter of seconds. Transfer the reduction to a cooling rack and let it come to room temperature. Do not refrigerate.
• Drizzle the reduction over the brussels sprouts and sprinkle with the pomegranate seeds.