Wednesday, December 1, 2010

Roasted Brussels Sprouts with Pomegranates and Vanilla-Pecan Butter

The week before Thanksgiving I watched Pioneer Woman challenge Bobby Flay on the Food Network Show Throwdown. Bobby made these Brussel Sprouts with Pomegrantes and it looked really good and something a little more exciting than the normal Thanksgving food. I looked up the recipe and it didn't seem too difficult and it wouldn't be hard to make at my aunt's house. Trader Joe's even had the brussel sprout stalks on sale, so it was meant to be. My family is not much for eating outside their comfort zone, but for those that did try it the dish got good reviews. I thought it was a good varation on normal roasted brussel sprouts.

Brussel Sprouts
Roasted Brussels Sprouts with Pomegranates and Vanilla-Pecan Butter

Ingredients
6 tablespoons unsalted butter, slightly softened
1/4 teaspoon vanilla
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 (recipe below)
Seeds from 1 pomegranate
1 lime, finely zested
1 tablespoon finely grated orange zest

Directions
Combine the butter and vanilla 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

Source: Bobby Flay

Pomegranates
Pomegranate Molasses Recipe

Ingredients
4 cups pomegranate juice
1/2 cup sugar
1/4 cup lemon juice

Directions
In a large, uncovered saucepan, heat pomegranate juice, sugar, and lemon juice on medium high until the sugar has dissolved and the juice simmers. Reduce heat just enough to maintain a simmer. Simmer for about an hour, or until the juice has a syrupy consistency, and has reduced to 1 to 1 1/4 cups. Pour out into a jar. Let cool. Store chilled in the refrigerator.

If you want your pomegranate molasses to be sweeter, add more sugar to taste, while you are cooking it.

Source: Simply Recipes

Roasted Brussels Sprouts with Pomegranates and Vanilla-Pecan Butter

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