Roasted Brussels Sprouts with Pears and Pistachios
Roasted Brussels Sprouts with Pears and Pistachios is a cool-weather favorite. This dish evokes the season with roasted brussels, which brings out the nutty flavor in this cruciferous veggie, along with roasted pears, which delight with sweetness. Add the crunch of toasted pistachios, and you’ve got a well-balanced, interesting winter side dish!
It is an easy side dish, roasted all on one sheet pan. That makes it quick for clean up, which makes me very happy!
Simply place halved brussels sprouts on a sheet pan and toss with olive oil and salt. Add a halved Bosc pear on the sheet, give it a little toss in the olive oil and let them roast until nicely caramelized. Turn the brussels sprouts but let the pear continue to caramelize. Once both are tender and nicely browned, squeeze some lemon juice over the top, add a little flaky sea salt and serve these beauties with any main course you’ve got going!
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Roasted Brussels Sprouts with Pears and Pistachios
Makes: 2-3 servings
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Ingredients
- 1 pound brussels sprouts, halved lengthwise
- 3 tbsp olive oil
- 1/2 tsp salt
- 6 grinds black pepper
- 1 Bosc pear, halved lengthwise and cored
- 1/4 cup shelled pistachios, chopped coarsely
- Juice of 1/2 large lemon
- Preheat oven to 425°F. Place the prepared brussels sprouts on a baking sheet and pour on the olive oil, salt, and pepper. Mix with clean hands. Place the pear halves, cut sides-down, on the baking sheet, making sure there is enough oil to coat their cut surfaces.
Instructions
Roast the brussels sprouts and pear for about 20 minutes. Then turn the brussels sprouts with a metal spatula so that both sides will get caramelized. Check the pear—it many not be caramelized at this point.
After another 10 minutes, turn the brussels sprouts again. Flip the pear. Reduce the oven heat to 375°F.
Add the pistachios—you just want to heat them up and toast them slightly.
After 5 minutes, remove the baking sheet from the oven. Squeeze lemon juice directly over all the ingredients. Use your spatula to chop up the pear halves. Toss everything thoroughly, check the seasoning, and serve on a platter or in a bowl.
Recipe from Food 52
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