Vanilla-Butter Brussels Sprouts with Pomegranate Syrup

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  • Makes: 8 servings
  • Serving Size: 3/4 cup
  • Makes: about 6 cups
  • Prep: 25 mins
  • Slow Cook: 2 hrs to 2 hrs 30 mins (high)

Vanilla-Butter Brussels Sprouts with Pomegranate Syrup

Directions

  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.

Test Kitchen Tip

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.

Pomegranate Syrup

Directions

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

  • Per serving:
  • 171 kcal ,
  • 10 g fat
  • (4 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 4 g monounsaturated fat ),
  • 19 mg chol. ,
  • 485 mg sodium ,
  • 18 g carb. ,
  • 4 g fiber ,
  • 10 g sugar ,
  • 5 g pro.
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