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
Roasted Pear and Brussels Sprouts
- Total Time: 40 minutes
- Yield: Serves 4
- Diet: Gluten-Free, Omnivore, Vegetarian
Description
Crispy Brussels sprouts and sweet roasted pears make a stunning side dish. Toasted hazelnuts add a delightful crunch.
Ingredients
- 1 lbs (454 g) Brussels Sprouts, trimmed and sliced in half
- 1 lbs (454 g) Bosc Pear (2 if small), cored and sliced ¼” thick lengthwise
- 1/4 lb Large Shallot, sliced thin
- 7 Sprigs of Thyme (plus a few more for garnish)
- ¼ tsp Sea Salt
- ? tsp Black Ground Pepper
- 2 tbsp Extra Virgin Olive Oil
- 1 tsp Fresh Lemon Juice
- ½ cups (50 g) Hazelnuts, whole or Pecans, rough chopped
Instructions
- Preheat oven to 425°F (218°C). Line a sheet pan with parchment paper.
- Gently toss Brussels sprouts, pears, shallots, thyme, salt, pepper, and olive oil together on the sheet pan and spread evenly.
- Roast on center rack for 20-25 minutes, rotating the pan halfway through.
- Toast the hazelnuts or pecans in the same oven for the last 7-8 minutes of roasting.
- If using hazelnuts, while still warm, place them in a kitchen towel, gather the corners, and rub to remove skins. Repeat at least twice.
- Rough chop the hazelnuts.
- Drizzle lemon juice over the sprouts and pears; toss in the nuts. Gently turn and taste for seasoning adjustments.
- Garnish with extra thyme sprigs.
- Serve immediately.
Notes
- For optimal roasting, ensure Brussels sprouts are halved and pears are thinly sliced for even cooking.
- If Bosc pears are unavailable, other firm pears like Anjou or Bartlett can be substituted, though sweetness may vary.
- Store leftover roasted pears and Brussels sprouts in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 10
- Sodium: 150
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 10
- Carbohydrates: 25
- Fiber: 5
- Protein: 5
Frequently Asked Questions
What type of nuts can I use in this recipe besides hazelnuts?
You can substitute pecans for hazelnuts if you prefer.
Can I use dried thyme instead of fresh thyme in the Roasted Pear and Brussels Sprouts?
Yes, you can use dried thyme, but use about one-third of the amount since it’s more concentrated.
How do I ensure my Brussels sprouts cook evenly in this recipe?
Choose Brussels sprouts that are of equal size and cut them in half to help them roast evenly.
