Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 1 Rating
Source: Better Homes and Gardens

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Credit: Andy Lyons

Recipe Summary test

prep:
25 mins
slow-cook:
120 mins to 150 mins(high)
Servings:
8
Yield:
about 6 cups
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Vanilla-Butter Brussels Sprouts with Pomegranate Syrup

Ingredients

Ingredient Checklist

Directions

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

Pomegranate Syrup

Ingredients

Ingredient Checklist

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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Reviews

1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0