Description
Crispy Brussels sprouts and sweet roasted pears make a stunning side dish. Toasted hazelnuts add a delightful crunch.
Ingredients
Scale
- 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