Recipes and Cooking Vanilla-Butter Brussels Sprouts with Pomegranate Syrup By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on September 14, 2021 Print Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 25 mins Slow Cook Time: 2 hrs Total Time: 25 mins Servings: 8 Yield: 6 cups Jump to Nutrition Facts Ingredients 2 pound Brussels sprouts, trimmed and halved lengthwise 3 cup chicken broth 2 cloves garlic, minced ¼ cup butter, softened 2 teaspoon vanilla bean paste 1 teaspoon salt ½ teaspoon black pepper 1 recipe Pomegranate Syrup 4 slices bacon, crisp-cooked and crumbled ¼ cup chopped pecans or walnuts, toasted Pomegranate seeds (optional) Pomegranate Syrup 1 8 ounce bottle pomegranate juice 2 tablespoon sugar Directions Place Brussels sprouts in a 3 1/2- or 4-quart slow cooker. Add broth and garlic. Cover and cook on high for 2 to 2 1/2 hours or until crisp-tender. Turn off cooker. Thoroughly drain sprouts and return to cooker. In a small bowl combine the next four ingredients (through pepper); stir into sprouts. Drizzle with Pomegranate Syrup and top with bacon, pecans, and, if desired, pomegranate seeds. Pomegranate Syrup In a small saucepan combine the pomegranate juice and sugar. Whisk to combine. Bring to a boil. Reduce heat and simmer, uncovered, about 20 minutes or until syrupy and reduced to 1/4 cup. Mixture will continue to thicken upon cooling. To toast nuts, spread them in a shallow pan and bake at 350 degrees for 5 to 10 minutes, shaking the pan once or twice. Print Nutrition Facts (per serving) 171 Calories 10g Fat 18g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 171 % Daily Value * Total Fat 10g 13% Saturated Fat 4g 20% Cholesterol 19mg 6% Sodium 485mg 21% Total Carbohydrate 18g 7% Total Sugars 10g Protein 5g Vitamin C 74mg 370% Calcium 53mg 4% Iron 1.6mg 9% Potassium 501mg 11% Folate, total 60.7mcg Vitamin B-12 0.1mcg Vitamin B-6 0.3mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.