Roasted Brussels Sprouts With Pears Recipes

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ROASTED BRUSSELS SPROUTS WITH PEARS



Roasted Brussels Sprouts with Pears image

This year I decided to create this roasted Brussels sprouts with pears recipe for Thanksgiving dinner. This easy dish uses only a handful of ingredients but still feels special. Apples, fresh figs and pecans are also delicious with these sprouts. -David Ross, Spokane Valley, Washington

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 6 servings.

Number Of Ingredients 8

1-1/2 pounds Brussels sprouts, halved
3 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon pepper
1 large pear, cut into 1/2- inch thick slices
1/2 cup chopped walnuts
3/4 cup balsamic vinegar
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed

Steps:

  • Preheat oven to 400°. Place Brussels sprouts in a 15x10x1-in. baking pan; toss with oil, salt and pepper. Roast 20 minutes, stirring halfway. Add pear and walnuts to pan. Roast until Brussels sprouts are lightly charred and tender, 15-20 minutes., Meanwhile, in a small saucepan, bring vinegar to a boil. Reduce heat; simmer, uncovered, until syrupy, 8-10 minutes., In a large bowl, combine Brussels sprouts mixture, balsamic syrup and rosemary; toss to combine.

Nutrition Facts : Calories 220 calories, Fat 13g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 346mg sodium, Carbohydrate 24g carbohydrate (14g sugars, Fiber 6g fiber), Protein 5g protein. Diabetic Exchanges

ROASTED BRUSSELS SPROUTS WITH PEARS



Roasted Brussels Sprouts with Pears image

A savory Brussels sprouts dish with a homey taste from bacon, a little sweetness from the pears, and some tang from the balsamic vinegar.

Provided by Cherrice

Categories     Fruits and Vegetables     Vegetables     Brussels Sprouts     Roasted

Time 35m

Yield 4

Number Of Ingredients 8

1 pound Brussels sprouts, cut in half
2 Anjou pears, cubed
3 tablespoons olive oil, divided
1 onion, diced
1 teaspoon garlic powder
salt to taste
1 slice bacon, cut into small pieces, or more to taste
¼ cup balsamic vinegar

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a baking pan.
  • Combine Brussels sprouts and pears in a bowl with 2 tablespoons olive oil, diced onion, garlic powder, and salt. Spread into the prepared pan.
  • Bake in the preheated oven until browned and tender, 25 to 30 minutes, tossing after 15 minutes to brown evenly.
  • While baking, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
  • Drain bacon grease form the skillet and discard; add remaining olive oil and balsamic vinegar to the skillet. Cook over low heat, stirring constantly, until mixture reduces slightly, 3 to 4 minutes. Pour over roasted mixture and serve.

Nutrition Facts : Calories 221.7 calories, Carbohydrate 28.4 g, Cholesterol 2.5 mg, Fat 11.6 g, Fiber 7.4 g, Protein 5.5 g, SaturatedFat 1.8 g, Sodium 125.3 mg, Sugar 14.2 g

QUICK ROASTED BRUSSELS SPROUTS



Quick Roasted Brussels Sprouts image

A cruciferous family member, Brussels sprouts have long been considered cancer-fighting superstars thanks in part to the presence of compounds called indoles.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 30m

Number Of Ingredients 7

2 pounds Brussels sprouts, trimmed and halved
2 red Bartlett pears, cored and cut into wedges
6 shallots, quartered
10 fresh thyme sprigs
3 tablespoons olive oil
Coarse salt and ground pepper
2 tablespoons fresh lemon juice

Steps:

  • Preheat oven to 425 degrees. On two large rimmed baking sheets, toss Brussels sprouts, pears, shallots, thyme, and oil; season with salt and pepper.
  • Roast until Brussels sprouts are tender and browned, 30 to 35 minutes, rotating pans halfway through. Toss with lemon juice and serve warm.

Nutrition Facts : Calories 124 g, Fat 5 g, Fiber 5 g, Protein 4 g, Sodium 27 g

ROASTED BRUSSEL SPROUTS WITH PEAR AND PISTACHIO



Roasted Brussel Sprouts With Pear and Pistachio image

Another great find at Food52, stored here for easy retention. After preparing per directions, but without the lemon juice, I topped it with teriyaki sauce (mango-pineapple), and WOW! Was that good! Might even toss in a little crushed red pepper next time for a sweet and hot flavor.

Provided by giani23

Categories     Vegetable

Time 1h

Yield 4 serving(s)

Number Of Ingredients 7

1 lb Brussels sprout, halved lengthwise
3 tablespoons olive oil
1/2 teaspoon salt
6 grinds black pepper
1 bosc pear, halved lengthwise and cored
1/4 cup shelled pistachios, chopped coarsely
1/2 large lemon, juice of

Steps:

  • Preheat oven to 425°F Place the prepared brussels sprouts on a baking sheet and pour on the olive oil, salt, and pepper. Mix with clean hands. Place the pear halves, cut sides-down, on the baking sheet, making sure there is enough oil to coat their cut surfaces.
  • 2. Roast the brussels sprouts and pear for about 20 minutes. Then turn the brussels sprouts with a metal spatula so that both sides will get caramelized. Check the pear -- it many not be caramelized at this point.
  • 3. After another 10 minutes, turn the brussels sprouts again. Flip the pear. Reduce the oven heat to 375°F.
  • 4. Add the pistachios -- you just want to heat them up and toast them slightly.
  • 5. After 5 minutes, remove the baking sheet from the oven. Squeeze lemon juice directly over all the ingredients. Use your spatula to chop up the pear halves. Toss everything thoroughly, check the seasoning, and serve on a platter or in a bowl.

Nutrition Facts : Calories 200.8, Fat 14.2, SaturatedFat 1.9, Sodium 348.1, Carbohydrate 17.6, Fiber 5.1, Sugar 7.1, Protein 4.7

ROASTED BRUSSELS SPROUTS WITH PINE NUTS



Roasted Brussels Sprouts With Pine Nuts image

When I saw this recipe on foodtv, I thought I would give brussels sprouts a try. I LOVED it. I get to craving these & will make a batch just for myself. The cooking time may sound too long, but I have never had either the brussels sprouts or pine nuts burn. I do like the suggestion to keep your pine nuts in the freezer - that should help to keep them from burning.

Provided by Feej3940

Categories     Vegetable

Time 50m

Yield 4 serving(s)

Number Of Ingredients 8

2 lbs Brussels sprouts
1 teaspoon dried thyme
2 teaspoons dried oregano
1/4 cup pine nuts
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 cup extra virgin olive oil
1/2 cup balsamic vinegar

Steps:

  • Heat oven to 425.
  • cut the bottoms off the Brussels sprouts and trim any damaged leaves. Cut in half.
  • Add the rest of the ingredients into a bowl. Mix to combine. Add Brussels sprouts and mix until coated.
  • Put in a roasting pan in the oven for 45 minutes, stiring once after about 25 minutes, until brown and caramelized.

ROASTED TURNIPS AND PEARS WITH ROSEMARY-HONEY DRIZZLE



Roasted Turnips and Pears with Rosemary-Honey Drizzle image

Topped with herb-laden honey butter, earthy turnips and seasonal pears make a memorable side dish. This recipe comes from Susie Middleton's "Fast, Fresh & Green" cookbook.Also try:Vanilla and Cardamom-Glazed Acorn Squash Rings, Roasted Brussels Sprouts with Orange-Butter Sauce

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 7

6 medium purple-topped turnips (14 to 15 ounces), unpeeled and cut into 1/2- to 3/4-inch cubes
2 firm ripe Bosc pears (about 7 ounces each), unpeeled, cored, and cut into 1/2-inch cubes
1/4 cup vegetable oil
1 1/2 teaspoons coarse salt
2 tablespoons unsalted butter
2 tablespoons honey
1 tablespoon chopped fresh rosemary

Steps:

  • Preheat oven to 475 degrees. Line a large rimmed baking sheet with parchment paper; set aside.
  • In a large bowl, toss together turnips and pears with oil and salt until well combined. Place in an even layer on prepared baking sheet. Transfer to oven and roast, turning with a spatula once or twice during cooking, until browned and turnips are easily pierced with a paring knife, 25 to 30 minutes, rotating baking sheets halfway through baking.
  • Meanwhile, melt butter in a small saucepan over medium heat. Add honey and rosemary; let simmer for a few seconds and remove from heat.
  • Transfer turnips and pears to a large bowl and drizzle with butter mixture; toss to combine. Serve.

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