Brussels sprouts. Ehhh, something about them makes your nose cringe and wonder why would someone want to eat them. They look like little baby cabbages, and maybe it's something cute little bunny rabbits would eat. HA! I do not remember eating them while growing up or really I don't remember eating most vegetables at all for that matter. I recently had a taste of them from a coworker's lunch and she swore up and down that they tasted great. They tasted like sweet mini cabbages and she had slow roasted them in the oven with olive oil and seasoned it with salt and pepper. I had brussels sprouts on my mind since then and I had been looking for another recipe.
Most recently, one of my favorite foodie shows featured an interesting twist on brussels sprouts. Leave it to Bobby Flay to make anyone a convert for brussels sprouts from his special Thanksgiving Throwdown between Ree Drummond (The Pioneer Woman). Well, he added some pretty red fruity flair that I absolutely love of pomegranates. My family did give me the sideways look when I happily announced that I brought vegetables for Thanksgiving dinner, but I brought apple pie to sweeten the deal for them, too. You have to try this recipe out because roasting the brussels sprouts is absolutely delicious and the addition of pomegranate arils (the seeds) and pomegranate molasses with the vanilla-pecan butter - it's an explosion of flavors of sweet, nutty, and a little bit of salty. It's simply delicious, and looks pretty, too! (Almost like Christmas on a plate!!)
Adapted from Bobby Flay's Thanksgiving Throwdown
1/2 cup unsalted butter, slightly softened
1 tablespoon vanilla bean paste
1/4 cup toasted pecans, chopped
Salt and freshly ground black pepper
1 pound Brussels sprouts, trimmed
3 tablespoons canola oil
3 tablespoons pomegranate molasses (Make this yourself use Pom Juice)
Seeds from 1 pomegranate
1 lime, finely zested
1 tablespoon finely grated orange zest
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.
Preheat the oven to 375 degrees.
Place the brussels sprouts in a jelly roll pan and drizzle with the olive 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 mix until combined. Return the pan to the oven and cook until just tender, about 10 minutes longer.
Arrange the brussels sprouts on a serving platter, add the pomegranate seeds and lime and orange zests. Garnish with some of the Vanilla-Pecan butter.