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Ingredients

• 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

Description

Food Network Invites You To Try This Roasted Brussels Sprouts With Pomegranates And Vanilla-Pecan Butter Recipe From Bobby Flay.

Food Network