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Source: Better Homes and Gardens
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Vanilla-Butter Brussels Sprouts with Pomegranate Syrup

Ingredients

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Directions

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  • 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.

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  • 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.

Tips

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.

Nutrition Facts (Vanilla-Butter Brussels Sprouts with Pomegranate Syrup)

171 calories; 10 g total fat; 4 g saturated fat; 1 g polyunsaturated fat; 4 g monounsaturated fat; 19 mg cholesterol; 485 mg sodium. 501 mg potassium; 18 g carbohydrates; 4 g fiber; 10 g sugar; 5 g protein; 0 g trans fatty acid; 913 IU vitamin a; 74 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 61 mcg folate; 0 mcg vitamin b12; 53 mg calcium; 2 mg iron;

Pomegranate Syrup

Ingredients

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Directions

Instructions Checklist
  • 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.

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