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Roasted Brussels Sprouts and Pears


Serves 4

  • by from Fine Cooking
    Issue 137

Pears lend their sweetness to earthy Brussels sprouts in this quick essence-of-fall side dish. Serve with roast turkey or baked ham.

  • 1 large pear, cored and cut into 1-inch chunks
  • 1 lb. Brussels sprouts, trimmed and halved
  • 2 Tbs. extra-virgin olive oil
  • Kosher salt and freshly ground pepper
  • 1 tsp. apple cider vinegar
  • 1 tsp. pure maple syrup
  • 1 tsp. Dijon mustard

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.

nutrition information (per serving):
Calories (kcal): 140, Fat (kcal): 7, Fat Calories (g): 70, Saturated Fat (g): 1, Protein (g): 3, Monounsaturated Fat (g): 5, Carbohydrates (mg): 19, Polyunsaturated Fat (mg): 1, Sodium (g): 75, Cholesterol (g): 0, Fiber (g): 5,

Photo: Scott Phillips

Super easy, quick to prepare. To my taste a bit too sweet. As the pear is sweet I would refrain from adding 1 tsp of maple sirup. Definitely a keeper.

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