Roasted Brussels Sprouts with Pomegranates and Vanilla-Pecan Butter

INGREDIENTS

• 1 pound Brussels sprouts, trimmed
• 1 vanilla bean, seeds scraped
• Salt and freshly ground black pepper
• 1 lime, finely zested
• 3 tablespoons pomegranate molasses
• Seeds from 1 pomegranate
• 3 tablespoons canola oil
• 6 tablespoons unsalted butter, slightly softened
• 1 tablespoon finely grated orange zest
• 1/4 cup toasted pecans, chopped