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