- 2 pounds brussels sprouts, trimmed and halved
- 3 tablespoons canola oil
- 1/4 cup pomegranate molasses
- 1 tablespoon finely grated orange zest
- 3/4 cup toasted chopped walnuts
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. 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, about 25 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 or 15 minutes longer. Transfer sprouts to a large bowl, add the pomegranate seeds, and lime and orange zest. Transfer to a platter and sprinkle the top with the walnuts.