Roasted Brussel Sprouts with Pomegranate

Roasted Brussel Sprouts w/ Pomegranates & Vanilla Bean

The pomegranates add sweetness to the dish, while the vanilla bean also shines through. This dish is a personal favorite!

1 pound Brussel sprouts

3 tbsp pomegranate molasses (or 12 tbsp pomegranate juice reduced down to 3 tbsp)

1/2-3/4 cup pomegranate seeds

1/4 cup pecans

zest from 1 lime

1 tbsp orange zest

1 vanilla bean, scraped

2 tsp coconut oil

Instructions

1. Preheat oven to 375 degrees.

2. Roast Brussel sprouts 40-50 minutes.

3. Add pomegranate molasses, pomegranate seeds, pecans, and zest.

4. Melt coconut oil, and scrape vanilla bean inside. Add to Brussel Sprouts.

Inspired by Food Network

Notes: The pecans and orange zest are not essential. The coconut oil makes them look white the second day. I didn't taste the vanilla the second day.