For the Love of Brussels Sprouts 3

A lot of people don't like Brussels sprouts.  I grew up thinking I didn't like them, but that has definitely changed.  I've also become a Brussels sprouts converter - feeding them to people who "don't like them" and then they later ask for the recipes!  Here is one way to prepare yummy Brussels sprouts.

Pre-Thanksgiving 2010.  I was watching "Throwdown with Bobby Flay" battle Thanksgiving on FoodNetwork.  Bobby flay made an amazing looking side dish featuring Brussels sprouts and pomegranate (I LOVE pomegranate!).  While he didn't win, this recipe received rave reviews on the show.  I added this to my Thanksgiving menu - but a lot of other people must have as well, because I needed to go to 2 stores to get enough Brussels sprouts!  My recipe differs from Bobby's slightly; major changes are the elimination of pomegranate molasses (didn't have it, didn't have the time to make it) and taking out the orange zest (I just don't like orange in savory dishes).  Like most BF recipes, it  takes a number of steps and a decent amount of time, but the results are delicious.

Bobby Flay's Roasted Brussels Sprouts with Pomegranate Seeds and Vanilla Pecan Butter 

 

Ingredients:

• 6 T room temperature unsalted butter (also known as sweet cream butter)
• 1 vanilla bean, seeds scraped (split the bean with a paring knife and use the point to scrape the inside of the bean)
• 1/4 cup toasted pecans, chopped (toast pecans at 350F until fragrant, then chop)
• 1 pound Brussels sprouts, bottoms trimmed and outer leaves removed (if ragged)
• 3 T canola or vegetable oil
• 1 pomegranate
• 1 lime, finely zested
• Salt and freshly ground black pepper

Steps:

Start by preheating the oven to 375F.  Then continue with the other components, in order.

Butter:

• In a small bowl, mix the vanilla bean seeds into the softened butter.
• Fold in the pecans.
• Season with pepper (to taste).
• Cover and refrigerate.

Sprouts:

• Toss the Brussels sprouts with oil and arrange in a single layer on a baking sheet.
• Season with salt and pepper (to taste).
• Roast for about 30 minutes (turning 1-2 times during roasting), until tender and roasted/brown in spots.  (While roasting, remove the seeds from the pomegranate.)

How to remove seeds from a pomegranate (after trying a variety of methods, this is what I actually do - be careful, pomegranate is a natural dye):

• Cut the top and bottom off the pomegranate.  (About 1/2 inch on each end - it will expose some of the seeds.)
• Score the pomegranate (shallow cut through the skin) from base to tip into 6-8 sections.
• Submerge the pomegranate in a bowl of cold water.
• While underwater, break the pomegranate into sections.
• Gently pull the seeds off the skins (for each section, I cup my fingers over the whole seed section and pull it away from the skin).  Dispose of the skins.
• Gently remove the seeds from the white membrane.  This will take a while.  Luckily, when the white membrane is removed, the seeds sink and the membrane floats, making it easy to remove and dispose of.
• Once all of the membrane is removed, drain the seeds.

Putting it all together:

• Transfer the Brussels sprouts to a serving dish.
• Add pomegranate seeds, 3/4 of the lime zest, and 2/3 of the butter (in small chunks).  Stir to combine.
• Garnish with remaining butter (also in small chunks), lime zest, and more fresh pepper.