Roasted Brussels Sprouts and Pear with Thyme

This recipe was originally published November, 2015. While the recipe remains unchanged, I’ve updated the recipe photography with a few additional recipe notes. 

A Seasonal Inspiration

Fall’s flavors shine in this easy to pull together side for the holidays!  Even though celebrations will look different for us this year, there are still ways to make the season feel special. Food is one of the most comforting ways to accomplish this, from family favorites to fresh takes on Fall’s seasonal offerings. 

This roasted Brussels sprouts recipe is a delicious way to showcase Fall’s iconic ingredients while pulling off an easy to prepare side. It’s versatile, offers a sweet and savory play on flavor and is beautiful topped with toasty hazelnuts or pecans and fresh herbs.

How to Choose Brussels Sprouts

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. If the leaves are yellowing, they’ve been setting too long and will tend to taste bitter. 

I’ve stored fresh sprouts in the refrigerator for up to a week, with good results.

How to Make Oven Roasted Brussels Sprouts with Pear

Easy to pull together, the Brussels spouts and pears are roasted in the oven together, so the recipe comes together quick. Here’s how to make this oven roasted Brussels sprouts recipe (see recipe card below for full details):

• First, trim the Brussels sprouts and slice them in half.
• Second, slice the pears and shallot.
• Third, toss the ingredients together on a parchment lined sheet pan with olive oil.
• Next, roast the veggies and during the last 7 minutes, toast the hazelnuts.
• Last, drizzle roasted Brussels sprouts and pear with lemon.

To share, assemble the ingredients on a serving plate with toasty hazelnuts and fresh herbs.

The sprouts’ leaves and outer edges crisp up while the insides remain tender. The pear offers a bit of caramelized sweetness while thyme, shallot and seasonings pull it all together. Hazelnuts add a delicious earthy crunch. This recipe has a memorable contrast of texture and flavor.

A Few Recipe Notes

• Recipe Variations: Try apples instead of pears and pecans in place of hazelnuts. A little drizzle of maple is quite tasty right out of the oven for a sweet touch. Rosemary instead of thyme would be a lovely too!
• Prep Ahead: Trim and slice the Brussels sprouts up to 24 hours before roasting.
• Reheating: This recipe is best straight out of the oven, but if needed, it can be reheated in a 350F oven for about 10-15 minutes.

More Brussels Sprouts Recipes You’ll Love

• Shaved Brussels Sprouts Citrus Quinoa Salad
• Roasted Brussles Sprouts from Floating Kitchen
• Roasted Brussles Sprouts with Red Pear and Gorgonzola from Inspired Edibles
• Maple & Dijon Roasted Brussles Sprouts from She Likes Food

Print Recipe

the recipe

Roasted Brussels Sprouts and Pears with Thyme

Prep Time:10 minutes

Cook Time:30 minutes

Total Time:40 minutes

Servings:3 - 4 Servings

Calories:316kcal

Author:Traci York | Vanilla And Bean

An easy, versatile and flavorful side awaits your table. The sweet of the fruit plays off savory sprouts. Herbs, shallots, seasoning and hazelnuts tie it all together. Switch up the flavors by using apples and pecans. This recipe is vegetarian, vegan and gluten free.

This recipe doubles with ease for six servings. Be sure to use two sheet pans if doubling the recipe.

Ingredients

• 1 lb Brussels Sprouts trimmed and sliced in half, 450g
• 1 Bosc Pear cored and sliced 1/4" thick lengthwise, 300g, 2 if small
• 1 Large Shallot sliced thin, 78g
• 7 Sprigs of Thyme plus a few more for garnish
• 1/4 tsp Sea Salt
• 1/8 tsp Black Ground Pepper
• 2 Tbs Extra Virgin Olive Oil
• 1 tsp Fresh Lemon Juice
• 1/2 C Hazelnuts whole or Pecans, rough chopped, 50g

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 1/2 way through roasting. Leaves will be crispy and the pears slightly caramelized when finished. Remove the thyme sprigs.
• Toast the hazelnuts or pecans in same oven for the last 7-8 minutes of roasting.

  If toasting hazelnuts, and while the hazelnuts are still warm out of the oven, 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 or pecans.
• 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 warm.
• To Reheat: This recipe is best straight from the oven, but it can be reheated in a 350F oven for about 10-15 minutes.

Notes

Slightly adapted from Power Foods

Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.

Calories: 316kcal | Carbohydrates: 28g | Protein: 9g | Fat: 22g | Saturated Fat: 2g | Sodium: 234mg | Potassium: 835mg | Fiber: 10g | Sugar: 11g | Vitamin A: 1251IU | Vitamin C: 137mg | Calcium: 101mg | Iron: 4mg

Made It? Be sure to leave a comment below! The most helpful comment may include recipe rating, feedback, any modifications and/or helping other commenters. On Instagram? Take a snap of your make and share, tagging @VanillaAndBean #VanillaAndBean!

You might also like:

Creamy Vegan Mushroom and Wild Rice Soup

Sweet and Spicy Maple-Roasted Rosemary Cashews

Apple Baked Oats with Walnut Cranberry Crumble

Maple-Roasted Cardamom-Spiced Carrots and Apples