6 TBS butter, slightly softened
1 vanilla bean, seeds scraped (or 1 tsp extract)
1/4 cup toasted pecans, chopped
Salt and freshly ground black pepper
1 1/2 pound Brussels sprouts, trimmed
3 TBS coconut oil
1 lime, finely zested
1 TBS finely grated orange zest
OPTIONAL: bacon pieces
Combine the butter and vanilla bean seeds in a small bowl. Fold in the pecans and season with salt and pepper. Cover and refrigerate for at least 30 minutes before serving.
Preheat the oven to 375 degrees F. Place the Brussels sprouts in a medium roasting pan and toss with the oil and season with salt and pepper. Roast in the oven until lightly golden brown, 30 minutes. Transfer the sprouts to a large bowl, add the lime and orange zests. Transfer to a platter and top with some of the Vanilla-Pecan butter. Makes 6 servings.
Nutritional Information (per serving) = 194 calories, 10 carbs, 3 fiber
