Roasted Brussels Sprouts and Pear with Thyme is an easy and flavorful recipe that highlights Fall’s freshest ingredients. I’ll show you how to cook Brussels sprouts and pears together in the oven so they come out perfect. vegan + gluten free
Hey y’all!!
How’s your week going?
I’m still sorting though photographs of our California trip and hope to share a few soon. The bags are unpacked and the sand…. I think it’s been cleaned out of everything.
But really.
This week, I’m feeling the squeeze.
The squeeze of holidays approaching. I’m looking forward to them for sure, but feel like there’s so much I want to accomplish before they arrive. How about you?
Brussels sprouts seem like a holiday no-brainer, but for me they’re something more. A quintessential piece to a holiday meal, they are never boring, versatile and so simple to dress up.
I didn’t discover the beauty and flavor of roasted 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.
So, I started researching how to cook the cute little mini cabbages. Looking online and in cookbooks opened up a world of new ideas and ways to enjoy them.
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.
I’ve stored fresh sprouts in the refrigerator for up to a week, with good results.
Roasted Brussels Sprouts and Pear with Thyme 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. Roasted Brussels Sprout and Pear with Thyme has a memorable contrast of texture and flavor.
Just don’t forget to sprinkle the nuts on before you serve (or photograph!) them…
…ahem.
And should you need more Brussels sprouts inspiration, these recipes have fueled my Brussels cravings:
Shaved Brussles Sprouts Salad with Wild Rice and Apples from The Clever Carrot
Cabonara Pasta with Charred Brussels Sprouts from Foodie Crush
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
Five Spice Hoisin Roasted Brussles Sprouts from Foodness Gracious
Are you hosting Thanksgiving this year? How’s your planning going?
Roasted Brussels Sprouts and Pears with Thyme
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 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.
Notes
Nicole Rossetti says
December 16, 2015 at 12:23 pmWow, this might just be the recipe to exorcise all the sprouty childhood horror stories I endured at the hands of well-meaning relatives each winter!
Your photos are nothing short of amazingly beautiful too. I’m definitely signing up!
Traci says
December 16, 2015 at 7:20 pmHi Nicole! I hope this one flips your switch. I didn’t warm up to BS until I roasted the little buggers. Now I love them! Thank you for your kind words my dear and joining the V&B community! :D Welcome!
Robert says
November 25, 2015 at 5:58 amThis is a fantastic recipe that gives you lovely fresh tasting, green sprouts without the sulphurous after taste of boiled or steamed ones.
I substituted apples for pears and walnuts for hazelnuts as that is what I had to hand and it tasted superb.
It is now my Go To dish for sprouts.
Traci says
December 16, 2015 at 3:50 pmHooray! So glad to hear you enjoyed the recipe Robert! And thank you for sharing your tips on subs.. the apples are fabulous, yes.. but I’ve not tried walnuts. I’ll have to give it a go! :D
sue|theviewfromgreatisland says
November 20, 2015 at 1:23 pmYou’ve got my number with this recipe, I just want to inhale it!
Traci says
November 20, 2015 at 2:09 pmHooray!! You’ll love it Sue!! :D
Danielle says
November 27, 2018 at 5:59 pmDoes this reheat well?
Traci says
November 28, 2018 at 8:37 amHi Danielle! I’ve not reheated this recipe because it’s been eatin’ in full every time. I’m thinking though the pears may turn to mush. You could give it a try with a short time in a low heat oven (say 325F).
Tina @ Tina's Chic Corner says
November 19, 2015 at 1:01 pmI can’t wait to see your Cali pics! That steam… amazing shots and it looks delicious. Definitely a great side dish, especially for the upcoming holidays. :)
Traci says
December 16, 2015 at 7:21 pmThank you sunshine!! I think you’d love this one my dear! :D
Beeta @ Mon Petit Four says
November 19, 2015 at 12:23 amWow, Traci! This is just stunning!! First of all, I love the combination of ingredients you have here. I would have never thought to combine brussels sprouts with pears, but it seems like such a lovely combo. I am also in love with your photography here…absolutely gorgeousss! Seriously – I’m in awe!
P.S. Where in CA did you visit?? :)
Traci says
November 19, 2015 at 12:35 pmHeey Beeta! Thank you my dear! BS and pears make a lovely combination. I love the balance of sweet and savory here. We traveled to San Fran and as far South to Big Sur. It was glorious! :D
Nora | Savory Nothings says
November 17, 2015 at 6:49 amThat last picture of the hot brussels sprouts with the steam… Sheer perfection! I have no words :)
Traci says
November 17, 2015 at 7:27 amThank you Nora! I’ve been practicing capturing steam for what it seems like forever! Some days are definitely better than others… I am bewitched by the light. :D
Lisa @ Healthy Nibbles & Bits says
November 16, 2015 at 11:17 pmLOVE the first shot of the bowl of sprouts and pears with the wisps of steam unfurling!!! I love eating brussels sprouts, and pairing it with pears sounds like a fantastic idea! I used to eat the boiled, which I didn’t mind, but when I discovered the beauty of roasting brussels sprouts, I just haven’t gone back!
Traci says
November 17, 2015 at 4:32 amThank you, Lisa! :D I’m with you on the BS. I didn’t ‘discover’ them until I roasted them up! Thing is… there’ll be some compromise in the house… Rob still prefers steamed or boiled :( Pairing with pears is such a tasty combo with sweet and savory coming together beautifully! :D
Natalie @ Tastes Lovely says
November 14, 2015 at 2:12 pmI can’t wait to see your pictures from your trip! I’m so glad you had a good time. I’m so spoiled living here : ) These brussels sprouts are just amazing! Can’t wait to make these!
Traci says
November 15, 2015 at 12:00 pmThank you Natalie! It’s a beautiful region with so much to see and enjoy. We hope to return sooner than later! I hope you enjoy the BS! :D
Claudia | The Brick Kitchen says
November 13, 2015 at 10:09 pmYUM Tracy!! Roasted brussel sprouts are the best, and roasted pear goes so well with roast veges (I have had success with roast beetroot and red onion in the past!) so I can imagine how beautiful this dish would be – love the nut topping as well. The hectic holiday season is a little lessened over here in NZ as we don’t have Thanksgiving, but definitely a lot I need to do in the run-up to Christmas! Hope it all goes well for you xx
Traci says
November 14, 2015 at 11:47 amOh I love the idea of roasting BS with beetroot and red onion! What a flavorful combination! Having two major holidays so close together does feel like a rush sometimes. :D
Rachel @ Bakerita says
November 13, 2015 at 11:23 amThose steam photos! So stunning. I first fell in love with brussels sprouts a few years ago at Christmas when someone prepared them so deliciously with bacon, leeks, maple syrup, pecans and balsamic. I’ve since become obsessed and I roast them all the time, but the addition of pears sounds spectacular.
Traci says
November 16, 2015 at 4:28 amThank you, Rachel! Brussels with maple is so delicious. I recently tried them with maple and dijon too. They are so versatile!
[email protected] says
November 13, 2015 at 4:52 amWhat? How the heck did you manage the steam? Looks really good Traci! I grew up without brussel sprouts. They weren’t available in India! Now, I love them and I love them roasted. Your version with roasted pears sounds soooo good. We don’t do thanksgiving in Holland but I might just show off at Christmas with this dish! :)
Traci says
November 13, 2015 at 7:36 amHi Rakhee…. it was the light. It’s been so gray and rainy, but the sun came out right as I pulled the pan out of the oven and thew those BS into a bowl! It’s crazy! Good thing I was all set up to snap a photo! :D Christmas? Why this would be a delightful addition to your holiday table my dear! Thank you! D:
Alexandra | Occasionally Eggs says
November 12, 2015 at 8:04 pmMy mom is obsessed with brussels sprouts. I’ll have to make sure she looks at this recipe for Christmas food! I love the flavour combination here and might try it with normal sized cabbage. Brussels sprouts remind me of little alien brains. These pictures are amazing as always, Traci.
Traci says
November 13, 2015 at 7:34 amYour mom and I share in that, Alexandra! Thank you for sharing it with her :D . And the little brains? I totally see it – ha! Thank you my dear! :D
Tessa | Salted Plains says
November 12, 2015 at 8:00 pmHooray for brussel sprouts! I was late to the brussel sprouts game too. One of the first meals I ever made after we got married was a brussel sprout soup that basically consisted of brussels, mushrooms, and broth and no flavor. I had no idea what I was doing at the time and I think my Oklahoma husband was fearing for all our future meals. Ha. It was horrible. But, we soon discovered how to really eat brussel sprouts and it is now one of my favorite fall veggies. The combination you have here sounds absolutely delicious!!
Traci says
November 13, 2015 at 7:32 amNo doubt! I’ll second that, Tessa; Hooray!! And hooray for how our cooking evolves.. such a good thing! Our husbands are patient, right? One of my favorite Fall veggies too. Thank you my dear! :D
Kelly @ Inspired Edibles says
November 12, 2015 at 7:09 pmSmokin’ hot photo Traci! (you know I don’t believe you when you say you have bad photography days, right? – heeheeh). It’s striking how close the two big American holidays are… that is stressful especially if you’re hosting on both counts. I suspect there must be some holiday house sharing involved – (that’s the only way I’d survive it I think). Gorgeous recipe Traci and what a lovely surprise to see Inspired Edibles linked – thank you. I love the combination of pear and Brussels sprouts – that sweet savoury combo gets me every time…I was gifted some wild thyme (smells so good!) I think I may have to try in this recipe. Thank you for the inspiration.
Traci says
November 13, 2015 at 7:30 am:D Why thank you my dear! I have to tell you, I’ve made a particular recipe twice now in the past week.. and have photographed it, tweaking it just a bit here and there and I can tell you, I will be making it a third time, mostly due to the photog! eeek! The days have turned so very gray and rainy and I shoot with natural light. :/ Mmmm, wild thyme?! I’ve not tried it! I’d love to share in the fragrance love with you over some roasted BS! hehe xx
Cheyanne @ No Spoon Necessary says
November 12, 2015 at 5:31 pmI am totally feeling the squeeze, but it’s that of a void. This year I won’t be joining in an elaborate thanksgiving, since we moved. So I feel the squeeze of a void taking a hold. I miss my family and I miss the drama. I miss the endless phone calls to my mum asking about last minute changes I want to make to the menu (read- I want to change everything). I miss my dad and his smile that I will never see on the holidays since he passed away. I’m kind of hating this year and I’m not feeling the holiday spirit, to be truthful. But i am totally feeling these sprouts! I’d like to tuck into a big bowl of these babies and call it a year. Brussels are my all time, must have holiday dish, but paired with pears? Whhaa? I’ve never tried that!! I feel robbed! These sound just amazing, Traci! Add in a little herbaceous thyme and I’m just smitten. Cozy, comforting and totally happening at my lonely holiday table! Me + these sprouts = happy camper! Pinned. Cheers, my dear! Xo
Traci says
November 12, 2015 at 6:54 pmOh Cheyanne… a hard holiday for sure. No drama, quiet and calm. You will miss those things and your beloved father. I’m so sad for you my dear. Holding your hand and in my heart during this difficult time. I hope you’ll find a way to celebrate what once was and embrace the newness that is. xx
You must try pears with your BS, Cheyanne! I’m telling you… pile on the nuts and thyme and I could eat the whole recipe myself. I think I should double it! Try it my dear… you’ll love it! xx
Cheyanne @ No Spoon Necessary says
November 16, 2015 at 8:44 amAww, I seriously adore you Traci! Thanks for the love and sweetness! I am so blessed to have “met” you and call you friend! I made these sprouts and they were FAB-YOU-LUUSS! Beyond delish, my dear! These rocked my BS-lovin’ world! Thanks for sharing! *HUGS! * XO
Traci says
November 17, 2015 at 4:29 amHooray!! This makes my day Cheyanne! And to you too my friend. SO happy to e-meet you! xx :D
Medha says
November 12, 2015 at 1:55 pmThat shot of the steam is unreal! Pinning :)
Traci says
November 12, 2015 at 6:49 pmThaaank you my dear Medha and for your pin! :D
[email protected] says
November 12, 2015 at 1:54 pmMmmm – I love the addition of pears. It has such a stunning holiday feel! Now, if only I could deliver the bowl to the holiday table with that perfect curl of steam. Nailed it! :)
Traci says
November 12, 2015 at 6:49 pmLOL – deliver the bowl! The power of still life, right? There was some luck involved here… you know, the light changes in an instant and it’s been soooo gray. Thank you my friend! :D
Linda | The Baker Who Kerns says
November 12, 2015 at 1:33 pmNow, I LOVE my roasted brussel sprouts but roasted pears?? Now that’s something I haven’t tried! I love the steam you were able to catch in your photos. Looks delicious!
Traci says
November 12, 2015 at 6:47 pmYes, yes!! Who knew, roasted pears? I hope you enjoy the recipe Linda! Thank you my dear! :D
Emilie @ The Clever Carrot says
November 12, 2015 at 1:21 pmSo pretty, Traci! That steam ?. I laughed when you mentioned not knowing kale from brussels sprouts- for the love of all things green, I say! I’m currently on a brussels spouts kick (ugh, that S!) myself. And it just so happens I have all of the ingredients, even the pecans! I can actually make this. For lunch. Tomorrow. Aaaaaand… thank you so much for the link love! Too kind, my friend! xx
Traci says
November 12, 2015 at 6:46 pmThaaank you Emilie! Hehee… for the love of all things green! YESSS! I am wiser now! No doubt I’ve BS coming out of my ears! The farms have so many right now! Hooray for giving this a go… and I loved it with pecans too! xx
Kathryn @ The Scratch Artist says
November 12, 2015 at 12:07 pmThese look so amazing. I am such a lover of Brussels sprouts and I to did not discover them until adulthood. Pairing them with fruit just makes them all the more enjoyable!
P.S. you definitely haven’t gotten rid of all the sand. Sand is never completely gone…much like glitter LOL
Traci says
November 12, 2015 at 6:42 pmLOL! No doubt, like glitter! I did manage to find some sand in some shoes I put on today, HAA!!! You and me both! Three cheers for BS!! :D
Liz @ Floating Kitchen says
November 12, 2015 at 11:57 amIt’s so funny how our tastes change as we get older. I wouldn’t have touched a brussels sprout when I was a kid. But now I’m gobbling them up left and right! The pears in here are pretty genius. I really like brussels combined with a sweet/fruity element and I used dried fruit a lot with them. But fresh pears = mind blow. Can’t wait to try it out, Traci!
Traci says
November 12, 2015 at 3:13 pmOH I know, and how? How could I have not tried them in my younger years? I wonder if I would have turned my nose up too? I know you’re a pear fan, Liz! You’ll love this! Thank you my dear! :D
danielle is rooting the sun says
November 12, 2015 at 11:43 amtraci what beautiful captures to deliver such a delicious dish – i’m right beside you with brussels sprouts. they truly are so versatile and truly they never bore me. they lend themselves so easily to festivities and roasting – to couple them with pear is a beautiful idea. & with the nuts? heaven. thank you so much for sharing. ♥
Traci says
November 12, 2015 at 3:12 pmHeeey Danielle! Thank you my dear! Festivities and roasting – agreed! You’ll love the addition of pears and nuts! :D
Geraldine | Green Valley Kitchen says
November 12, 2015 at 10:34 amWhat a great combination of flavors and textures, Traci! I’ve always been a brussels sprouts fan (even when they were boiled) but roasting makes them SO much better and adding pears – what an inspiring idea. Perfect thanksgiving side. Really looking forward to seeing your Cali pictures, too. Gorgeous photos – especially the smoky twirl!
Traci says
November 12, 2015 at 3:11 pmHehe… boiled? Rob likes BS steamed or boiled; I like roasted. We have a conflict about which is better! hehe. You know who usually get their way, right? :D Thank you, Geraldine… working on those photos! :D
Julia | Orchard Street Kitchen says
November 12, 2015 at 9:09 amWhat a beautiful side dish for the holidays (or any time!), Traci! I’m right there with you on brussels sprouts. I never had them until a couple of years ago, but once I did I’ve never looked back. I love experimenting with them because they are so versatile. I’d really like to try this recipe out, because I have never roasted a pear before. I bet the sweetness of it pairs so perfectly with the sprouts, and I love how you’ve added some hazelnuts for crunch.
Like you, I’m feeling the crunch of the impending holiday season. I am cooking almost all of the the Thanksgiving dinner this year, but in years past I’ve mostly just been in charge of 1-2 dishes. It should be a fun challenge…at least, that’s what I’m telling myself! Hope your season is off to a lovely start, my friend!
Traci says
November 12, 2015 at 2:59 pmOMGeee, Julia! You’re doing all the T-giving prep this year! OH my! I’ve been there. It’s fun, but oh my a lot of work! You’ll have to give your cats aprons and put them to work! ;D
You too?! Funny! No doubt BS are so versatile and cute! I think you’ll love what roasting a pear does to it’s flavor. It almost caramelizes it, bringing out even more of it’s sweet flavor. And you know you gotta have those nuts in there… for the crunch! And the added nutrition! :D Thank you, Julia!
mira says
November 12, 2015 at 7:02 amI’m in love with this dish! Hope you had a great time in California! Can’t wait to try these brussels sprouts, pinning to my brussels sprouts Pinterest board! Your photos are beautiful as always!
Traci says
November 12, 2015 at 2:45 pmThank you Mira! Ooooh, I’m checking out your BS Pinterest board! I love that you have a whole board dedicated to it! Thank you my dear! :D
Sarah | Broma Bakery says
November 12, 2015 at 6:27 amThat smoke it killing it, love!
Traci says
November 12, 2015 at 2:45 pmHehe… thank you my dear! :D
Julie @ Cooks with Cocktails says
November 12, 2015 at 6:01 amWhat a unique way to serve brussel sprouts (and gorgeous pics of them. Love that little smoke curl at the top)! I have to say that I am not a fan, but I have (one time) had them and liked them. I am pretty sure I would like them done this way as well. They are ALWAYS on our thanksgiving table but usually just boiled. Im going to try your recipe this year and see what happens :)
Traci says
November 12, 2015 at 2:44 pmI love how your open to trying and retrying, Julie! Sometimes when I do that, I find that my tastes have changed and will now accept something new. I hope you enjoy the recipe, and your family loves it! :D
deb says
November 12, 2015 at 5:34 amSounds awesome, great combination of flavore. I am a huge Brussels sprout lover, as are the rest of the fam. I’m loving the dark photog! Just in case you or your lovely fans could use one more Brussel recipe, I have one on my blog that is nowhere near as gorgeous as yours, but simple and good. http://debspots.com/2015/04/17/sweet-and-spicy-glazed-brussels-sprouts/
Traci says
November 12, 2015 at 2:43 pmSo great that everyone agrees on BS! It’s not always like that in my home :D . Thank you for sharing your recipe! They look fabulous! :D
Mary Ann | The Beach House Kitchen says
November 12, 2015 at 4:33 amTraci I am loving this recipe! I also turned my nose up at Brussels sprouts in my younger days, but then again my mom used to just boil them and serve them. Boring! These days Brussels sprouts recipes are so much more inventive, and yours sounds sweet, savory and delicious. I love the addition of the pears. Sounds like a perfect Thanksgiving side. Thanks for sharing Traci. Enjoy your weekend!
Traci says
November 12, 2015 at 2:42 pmOur tastes change so much over time… there are so many things I wouldn’t touch! But oh my how times have changed. Rob prefers BS steamed.. me, roasted. I hope he’ll come around. The sweet and savory is so nice in this side. Thank you, Mary Ann! :D