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Roasted Brussels Sprouts with Pears

Total Time

Prep: 20 min. Bake: 35 min.

Makes

6 servings

This year I decided to create this roasted Brussels sprouts with pears recipe for Thanksgiving dinner. This easy dish uses only a handful of ingredients but still feels special. Apples, fresh figs and pecans are also delicious with these sprouts. —David Ross, Spokane Valley, Washington
Roasted Brussels Sprouts with Pears Recipe photo by Taste of Home

Ingredients

  • 1-1/2 pounds Brussels sprouts, halved
  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 1 large pear, cut into 1/2-inch-thick slices
  • 1/2 cup chopped walnuts
  • 3/4 cup balsamic vinegar
  • 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed

Directions

  1. Preheat oven to 400°. Place Brussels sprouts in a 15x10x1-in. baking pan; toss with oil, salt and pepper. Roast 20 minutes, stirring halfway. Add pear and walnuts to pan. Roast until Brussels sprouts are lightly charred and tender, 15-20 minutes.
  2. Meanwhile, in a small saucepan, bring vinegar to a boil. Reduce heat; simmer, uncovered, until syrupy, 8-10 minutes.
  3. In a large bowl, combine Brussels sprouts mixture, balsamic syrup and rosemary; toss to combine.

Nutrition Facts

2/3 cup: 220 calories, 13g fat (2g saturated fat), 0 cholesterol, 346mg sodium, 24g carbohydrate (14g sugars, 6g fiber), 5g protein. Diabetic Exchanges: 2-1/2 fat, 1 starch, 1 vegetable.

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