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Pomegranate Brussel Sprouts

Oh, this is such a wonderful recipe. It is particularly lovely for Christmas or Thanksgiving. It is very colorful and tastes just wonderful. The first time I served it Robb and Julie managed it in the kitchen for me and they used a cast iron black skillet. You can also use a slow cooker. Don't worry about getting the syrup, Amazon sells it. Buy extra and give the recipe with a bottle of Syrup as a little gift to your guests, they will want the recipe anyway!

Prep
Cook
Serves 8people
Ingredients
Ingredients
6
tbsp unsalted butter, slightly softened
1
vanilla bean, seeds scraped
1/4
cup toasted pecans, chopped
Salt and freshly ground black pepper
1 1/2
lb Brussels sprouts, trimmed
3
tbsp canola oil
3
tbsp pomegranate molasses
Seeds from 1 pomegranate
1
tbsp finely grated orange zest
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 the oven to 375 degrees F.
3.
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.
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. This can be done on top of the stove in an iron skillet.
5.
Transfer the sprouts to a large bowl, add the pomegranate seeds and orange zests. Transfer to a platter and top with some of the Vanilla-Pecan butter.

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