New and Improved Brussels Sprouts

There aren't any foods that I flat out hate, I'll pretty much eat anything, but Brussels sprouts aren't my favorite. I've discovered though if you add enough things you like to something you don't, you might just end up with a winner. For instance, Brussels sprouts + butter + pecans + pomegranate seeds = deliciousness. Also, I used baby Brussels sprouts, which are pretty adorable as vegetables go, and, another life lesson here, the cuter food is, the better it tastes. You're welcome.

Brussels Sprouts with Pomegranate and Pecans
Recipe adapted from Bobby Flay

1 lb Brussels sprouts, trimmed and cut in half lengthwise
2 tablespoons canola oil
Salt and freshly ground black pepper
2 tablespoons pomegranate molasses
3 tablespoons cold unsalted butter
Seeds from 1 pomegranate
1/2 cup coarsely chopped toasted pecans

Preheat oven to 375º F. Bring salted water to a boil, add halved sprouts and cook for 5 minutes. Drain the blanched Brussels sprouts, then rinse and pat dry. Place Brussels sprouts on a large baking sheet, toss with oil and season with salt and pepper. Roast in the oven until lightly golden brown and completely cooked through, about 10 to 15 minutes. Transfer sprouts to a large bowl, add the butter and stir until melted. Stir in the pomegranate seeds, pecans and pomegranate molasses and toss to combine. Season to taste with additional salt and pepper.