Roasted Brussels Sprouts with Pomegranates and Vanilla-Pecan Butter | Food Stuff
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Cooking tools:
- Microplane
- Chef's knife
- Cutting board
- Paring knife
- Mixing bowl
- Measuring spoon
- Spoon
- Oven
- Roasting pan
- Serving platter
- Refrigerator
- Pepper mill
Ingredients
- 1 pound Brussels sprouts, trimmed
- 6 Tbsp butter, slightly softened
- 3 Tbsp canola oil
- 1 lime, finely zested
- 1 Tbsp finely grated orange zest
- 1/4 cup toasted pecans, chopped
- 3 Tbsp pomegranate molasses
- Seeds from 1 pomegranate
- Salt
- freshly ground black pepper
- 1 vanilla bean, seeds scraped
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