Serves: 6 to 8
2 lbs Brussels sprouts, trimmed and halved
3 tablespoons canola oil
Salt and freshly ground black pepper
3 tablespoons pomegranate molasses
Seeds from ½ pomegranate
½ cup chopped roasted hazelnuts
Finely grated zest of 1 lime
1 tablespoon finely grated orange zest
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 oven to 375 degrees F. Place Brussels sprouts in a medium roasting pan and toss with oil and season with salt and pepper. Roast in the oven until lightly golden brown, 25 to 30 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.
3. Transfer sprouts to a large bowl, add the pomegranate seeds, hazelnuts and lime and orange zest. Transfer to a platter. Serve hot or at room temperature