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Roasted Brussels Sprouts and Pears

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.


  • 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


  • 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.


Rate or Review

Reviews (5 reviews)

  • JKinME | 10/19/2021

    This is an excellent, easy-to-make dish. I cook it at least once a week when brussels sprouts are in season. As other reviewers have noted, you'll want pears that are firm, and the cook time is only 20 minutes, not 25.

  • user-6919842 | 06/08/2021

    This is a good dish. I usually add pine nuts to the roast about 10 minutes in. A little prosciutto is also a good add in from the start so it crisps up.

    The pears do soften in the oven. I find that firm, but ripe, pears take the heat best, softening but not turning mushy.

    I could see dried figs working well in this recipe, too, maybe with a little sage.

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