Brussels Sprouts with Vanilla, Pecans, and Pomegranate

Vegan, Gluten Free, Trans Fat Free, Cholesterol Free, Low Sodium

Contains Nuts

Yield: Approximately 8 servings

This twist on roasted Brussels sprouts makes a beautiful holiday side dish. 

1 pound fresh Brussels sprouts, rinsed and trimmed
3 oz coarsely chopped pecans
3 Tbsp olive oil
1/4 tsp salt
1/4 tsp ground black pepper
4 oz pomegranate seeds
Seeds from 1 vanilla pod
1 Tbsp molasses
Zest of one lime and 1 tbsp orange juice (optional)

1. Set a medium size saute pan to medium-high heat and add pecans. Cook, stirring occasionally until slightly darkened in color and giving a toasted aroma, about 2 minutes. Be sure to watch closely, they toast quickly.
2. Preheat the oven to 375 degrees.
3. Place Brussels sprouts in a roasting pan and toss with olive oil, salt and pepper. Roast in the oven until lightly golden brown, about 30 minutes.
4. Remove pan from the oven, and transfer to a large bowl. Add the pomegranate seeds, vanilla, molasses, pecans, (and lime and orange zest if using).
5. Serve immediately.

Nutrition Facts (per serving)
195 calories, 13 g fat, 1.5 g saturated fat, 0 mg cholesterol, 75 mg sodium, 20 g carbohydrates, 4 g fiber, 1 2g sugar, 3 g protein