1 pound Brussels sprouts, trimmed and quartered lengthwise
3 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper, to taste
1 vanilla bean
6 tablespoons butter, softened
1 tablespoon fresh orange zest
1 teaspoon fresh lime zest
1/2 cup hazelnut kernels, roasted, skinned and chopped
Seeds from 1 average-sized pomegranate (about 1 cup)
3 tablespoons pomegranate molasses (see note)
In a medium bowl, toss the Brussels sprouts with the olive oil and a sprinkling of salt and freshly ground black pepper. Spread sprouts on a roasting pan and roast in a 375-degree oven until golden-brown around edges, for about 30 minutes.
Meanwhile, slice open the vanilla bean lengthwise, spread it apart and scrape out seeds. Add seeds to the butter, along with the orange and lime zest and the roasted hazelnuts, mixing well to combine.
When Brussels sprouts are roasted, remove pan from oven. While sprouts are still very hot, spread seasoned butter mixture over them and toss well to coat vegetable with butter. Sprinkle on the pomegranate seeds and toss again, then drizzle on the pomegranate molasses and give veggies a final toss before serving. Makes 4 to 6 servings.
NOTE: You may be able to find pomegranate molasses in a well-stocked supermarket. If not, it's easy to make. In a 4-quart saucepan, combine 4 cups pomegranate juice, 1/2 cup granulated sugar and 1 tablespoon freshly squeezed lemon juice; bring to a boil over medium heat, stirring occasionally until sugar is dissolved. Reduce heat to medium-low and cook until mixture has reduced to 1 cup, which will take approximately 60 to 70 minutes (don't rush process, or you may scorch molasses). An easy way to gauge 1 cup is to pour 1 cup water into pot before you begin to cook juice. Place a chopstick or knife in pot and mark with a pen or piece of tape how far water reaches up on chopstick or knife. Pour out water and proceed with recipe.