Best Roasted Brussels Sprouts And Pears Recipes

BONNIE'S ROASTED BRUSSELS SPROUTS AND PEARS

Steps:

• 1. Select two large pears for this dish. Note: This is a good vegetarian dish if you omit the bacon.
• 2. Preheat the oven to 400 degrees. Grease the baking pan with olive oil.
• 3. DO THIS FIRST Remove loose outer leaves and stem ends of the Brussels sprouts and cut them in half lengthwise. Wash and core the unpeeled pears and cut into 1-inch chunks. Peel and slice the onion.
• 4. THEN In a large bowl, combine the prepared Brussels sprouts, pears, and onion. Drizzle all with the 3 tablespoons of olive oil and gently mix with your hands until thoroughly coated. (Don't add the nuts, dried cranberries, honey, or red wine vinegar until you are ready to serve)
• 5. FINALLY Spread the sprouts and pear mixture out on the prepared baking sheet and sprinkle lightly with kosher salt and coarse ground pepper to taste.
• 6. BAKE IT! Bake for about 50 minutes or more until brown. Turn as it browns.
• 7. Measure cranberries and nuts.. Mix about 1 teaspoon of water to the cranberries.
• 8. TOAST YOUR NUTS Place a dry skillet over medium heat. Add the chopped walnuts and cook and stir until lightly browned. Cool slightly then add the cranberries and cover the pan. (This will soften the cranberries just right) Set aside.
• 9. COOK BACON Dice the bacon and cook in a skillet over medium heat until crisp. Drain on paper towels. Cool and chop, set aside..
• 10. SERVE You may serve from a bowl or directly from the pan. Add the cooked bacon, cranberries, and toasted walnuts and gently toss. Now, drizzle 2 tablespoons of red wine vinegar and 2 teaspoons of honey over the pan and toss again. Season to your taste by adding more red wine vinegar or honey if you desire. Serve immediately.

ROASTED BRUSSELS SPROUTS WITH PEARS AND PISTACHIOS

Steps:

• 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.
• 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.

ROASTED BRUSSELS SPROUTS AND PEARS

Steps:

• Heat the oven to 450°F. On a large rimmed baking sheet, toss the pear and Brussels sprouts with the olive oil and a pinch each of salt and pepper. Roast until tender, about 25 minutes. In a small bowl, combine the apple cider vinegar, maple syrup, and Dijon mustard. Toss with the sprouts and pears.