Roasted Brussels Sprouts and Pears with Thyme
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. Vegan + Gluten Free
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 3 Servings
- 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
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.