Friday, December 2, 2011

It's Good. Trust Me.

_MG_2453.jpgAfter I watched Throwdown with Bobby Flay vs. The Pioneer Woman I knew I had to make this dish not only because it looked great, but also because I've never made a dish with brussel sprouts. If you aren't a fan of brussel sprouts don't you still want to try them just looking at this dish?
_MG_2387.jpgBrussel sprouts have always looked a bit intimidating to me although they're pretty cute aren't they?
_MG_2389.jpgSnip the ends of your sprouts and cut them into quarters laying them on a baking sheet as you go because you're going to roast them in the oven.
_MG_2440.jpgFlavor. It's all about flavor with this dish. I think this stuff her is what makes it.
_MG_2449.jpgOnce you've roasted your brussel sprouts toss them with a little molasses and pomegranate juice or pomagranate molasses if you have it. I didn't, so I just used the juice and molasses on their own.
_MG_2455.jpgMeanwhile, or a day before soften some butter. Then add some chopped, roasted pecans and the meat from one vanilla bean. This will make a spectacular vanila-pecan butter. Yum!
_MG_2468.jpgWhile the sprouts are still warm add a zested orange and lime into the mix. Then have your daughter seed a pomagranante and add those seeds. After all of that add the butter which should melt nicely with everything. There. Pretty easy peasy, right? Serve warm and enjoy. 

Roasted Brussels Sprouts with Pomegranates and Vanilla-Pecan Butter
  • 6 tablespoons unsalted butter, slightly softened
  • 1 vanilla bean, seeds scraped
  • 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
  • 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 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.

Recipe courtesy of Food Network. com


confessionalcook said...

I have someone at my house who would go for this. He also would eat the vanilla pecan butter. Alone. Like,straight up alone, not all by himself alone. Anything roasted has to be wonderful.

Kellee said...

Um, to answer your first question, NO! But your dish is sure pretty :)

Gretchen said...

YUM! This dish looks so good. My mouth is watering. How did you get your kids to do the pomegranate? Mine make a huge mess out of 'em.

Gretchen said...

Also, I came back on to say that my friend Christine (who incidentally went to college with Sara Wendt) was going to make brussels sprouts for Thanksgiving, but the store was out, so she promised to have a Brussels Sprouts Five Ways party later. I sent her your blog and told her I wanted this at the party.

JAN said...

Yay, Gretchen! You guys will love this. :)