As recently as 5 years ago, I had never met a Brussel sprout I liked. That all changed with this recipe and now you’ll find me eating them in a variety of ways! This is the perfect holiday side dish because its got beautiful colors and is definitely a crowd pleaser.
Pomegranate and Vanilla Buttered Brussel Sprouts
Ingredients
1 lb brussel sprouts, trimmed and halved (or quartered if they are large)
2 Tbsp olive oil
5 Tbsp butter, softened
1 vanilla bean (or vanilla bean paste equivalent)
Pomegranate arils
1/4 cup chopped pecans
Instructions
Preheat oven to 375 degrees. Toss the trimmed and halved Brussel sprouts with the olive oil. Roast for 30 minutes, until tender. In the meantime, mix the vanilla bean paste into the softened butter. When the Brussel sprouts are still hot, toss with the vanilla butter. Toss in the pomegranate arils and chopped pecans and serve immediately.