Vanilla-Butter Brussels Sprouts with Pomegranate Syrup

Vanilla-Butter Brussels Sprouts Pomegranate Syrup
Photo: Andy Lyons
Prep Time:
25 mins
Slow Cook Time:
2 hrs
Total Time:
25 mins
6 cups


  • 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


  1. 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.

  2. 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

  1. 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.

Nutrition Facts (per serving)

171 Calories
10g Fat
18g Carbs
5g Protein
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.

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