Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Advanced Search
All Access| |
Advanced Search
Recipe

Roasted Brussels Sprouts and Pears

By Genevieve Ko October/November 2015 Issue
Scott Phillips

Servings: 4

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

Ingredients

  • 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

Nutritional Information

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

Preparation

  • 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.
Read Reviews (1)
Save to Recipe Box
Print
Add Recipe Note
Saved Add to List

    Add to List

Print
Add Recipe Note

Ingredient Spotlight

Reviews

Rate or Review

Reviews

  • Kokinneke | 11/15/2016

    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.

Rate this Recipe

Write a Review

Related Recipes

What We're Cooking Now

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

From the Shop

Browse the Shop
Moveable Feast

Connect

Follow Fine Cooking on your favorite social networks

Fine Cooking Magazine

Follow

Newsletter

Love to cook? Sign up today to get daily recipes and more from Fine Cooking plus special offers

Site Links

Taunton Network

© 2018 The Taunton Press, Inc. All rights reserved.

Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.

Fine Cooking Magazine - August/September 2018

Subscribe today and save up to 44%

Subscribe

Double Check

Do you really want to delete the list, ?

Note

This won't delete the recipes and articles you've saved, just the list.

This feature has been temporarily disabled during the beta site preview.

Add/Edit a private note for this recipe

This note is only visible to you.

Double Check

Are you sure you want to delete your notes for this recipe?

You must be a magazine subscriber to access this feature.

Fine Cooking Cover

Subscribe today and save up to 44%

Subscribe

Or learn more

Already a subscriber?