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Roasted Brussels Sprouts Recipe and Pear with Thyme
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Roasted Brussels Sprouts and Pears with Thyme Recipe

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.
Course Side Dish
Cuisine American
Keyword Brussesls Sprout Recipe, Oven Roasted Brussels Sprouts
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 3 - 4 Servings
Calories 316kcal
Author Traci York

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

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