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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.
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Reviews (1 review)

  • 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.

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