Description
With some crispy leaves, these roasted brussels sprouts with pears, hazelnuts, and thyme are a simple stunner. Slightly adapted from Power Foods
Ingredients
Scale
- 1 lb 450g Brussels Sprouts, trimmed and sliced in half
- 1 300g Bosc Pear (2 if small), cored and sliced ¼” thick lengthwise
- 1 78g Large Shallot, sliced thin
- 7 Sprigs of Thyme (plus a few more for garnish)
- ¼ tsp Sea Salt
- 1/8 tsp Black Ground Pepper
- 2 Tbs Extra Virgin Olive Oil
- 1 tsp Fresh Lemon Juice
- ½ C 50g Hazelnuts, whole or Pecans, rough chopped
Instructions
- Preheat oven to 425F (218C). Line a sheet pan with parchment paper.
- Gently toss Brussels sprouts, pears, shallots, thyme, salt and pepper, and olive oil together on the sheet pan and spread evenly (if doubling the recipe, use two sheet pans).
- Roast on center rack for 20-25 minutes rotating the pan ½ way through roasting. Leaves will be crispy and the pears are slightly caramelized.
- Toast the hazelnuts or pecans in same oven for the last 7-8 minutes of roasting. If using hazelnuts, and while the hazelnuts are still warm, place them in the center of a kitchen towel and bring the corners up together. Gather the towel just above the hazelnuts while closing the towel tightly with one hand. Rub the bottom of the towel with the other hand, agitating and rubbing the hazelnuts together in order to remove their skins. Open the towel and remove the hazelnuts that have almost all their skin gone. Repeat the process at least two more times. Rough chop the hazelnuts.
- Drizzle the lemon juice over the sprouts and pear, toss in the nuts. Gently turn the veggies and fruit over using a spatula, taste for season adjustments.
- Garnish with extra springs of thyme. Serve immediately.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side