With some crispy leaves, these roasted brussels sprouts with pears, hazelnuts, and thyme are a simple stunner.
By Traci York
Brussels sprouts seem like a dinner party no-brainer, but for me they’re something more. A quintessential piece to a meal, they are never boring, versatile and so simple to dress up.
I didn’t discover the beauty and flavor of Brussels sprouts until several years ago when I saw them at the farmers market. I always turned my nose up previously, just because they were unfamiliar and I didn’t know what to do with them.
There was a time in my adult life when I didn’t know Brussels sprouts from kale. Not kidding.
Usually, Brussels sprouts can be purchased on or off the stalk. When buying Brussels sprouts, look for firm heads that are compact and vibrant green. Off the stock, choose sprouts that are of equal size so that they cook evenly.
This recipe is quite versatile. I’ve made it with apples and pears, pecans instead of hazelnuts and a little drizzle of maple is quite tasty for a sweet touch.
I imagine rosemary instead of thyme would be delicious too.
The sprouts’ leaves and outer edges crisp up while the insides remain tender. The pear offers a bit of caramelized sweetness while the thyme, shallot and seasonings pull it all together. Hazelnuts (or pecans) add a delicious earthy crunch.Print
A Texas native and former omnivore, Traci is the author and photographer behind Vanilla And Bean, a vegetarian food blog where you'll find savory and sweet recipes and photography to inspire. Although flavors of TexMex influence her cooking, she now resides just North of Seattle WA where farms and farmers markets abound. This is where she finds her inspiration. After a career in education, Traci set off to pastry school to learn in the French style and hone her baking skills. While working at an organic, artisan bakery Traci started Vanilla And Bean to share her love of good food.