Roasted Brussels Sprouts with Pears & Thyme
I think Brussels sprouts are one of those vegetables that a lot of people don’t like. Or at least they think they don’t like them. I’ve found that it’s all in the preparation. Boiling them does their flavor a great disservice. Roasting and browning them, on the other hand, makes them down right delicious.
So when I was flipping through a free health magazine that I receive called Body & Soul, I knew that I had to try this recipe. I had Brussels sprouts, onions, and pears from the farm as well as thyme in our garden. This is a wonderful fall dish that would be worthy even of a celebration table. And any recipe that can turn the disdained Brussels sprouts into something your husband goes back for thirds on is worth sharing, right?
Roasted Brussel Sprouts with Pears & Thyme
from Body & Soul Magazine
Ingredients
- 2 pounds brussel sprouts, trimmed and halved
- 2 red Bartlett pears, cored and cut into wedges (I used local green pears)
- 6 shallots, quartered (I used regular sliced onions)
- 10 fresh thyme sprigs
- 3 tablespoons olive oil (could use ghee, coconut oil, lard, or tallow as well)
- sea salt & ground pepper
- 2 tablespoons lemon juice (I used apple cider vinegar)
Directions
- Preheat oven to 425. On two large rimmed baking sheets, toss Brussel sprouts, pears, shallots, thyme, and oil; season with salt and pepper.
- Roast until Brussel sprouts are tender and browned, 30 to 35 minutes, rotating pans halfway through. Toss with lemon juice and serve warm.
This post is a contribution to Pennywise Platter & Ultimate Recipe Swap.
Yum! I’ve never even tried Brussels sprouts, but adding pears & thyme? I’ll definitely be giving this one a try!
I haven’t jumped on the Brussel Sprouts bandwagon yet, but this recipe might get me headed in the right direction! I think I’m still scarred from my mother’s boiled, grey, unseasoned Brussel Sprouts that she served to us from time to time. Ugh. I have had roasted (sprinkled with parmesan cheese) lately and loved them so I might actually pick up some next time I’m at the store!
Thanks for the inspiration!
Best,
Sarah
I’m not a big brussel sprout fan, but I did try a recipe once that was awesome (I’ll have to dig it out and have it again). It was from Cooking Light IIRC (don’t subscribe to it anymore for obvious reasons, though it was pretty simple to switch their light/fat free things to regular). The brussel sprouts were sliced so they fell into ribbons (like coleslaw) and there was bacon in the recipe, too.
Love roasted brussel sprouts. This recipe sounds amazing!
My husband begs for brussel sprouts. I will definitely make this recipe next time.
I found your blog a few weeks ago and then saw your comment on Small Notebook today. I am working on incorporating more and more of WAP practices into our diet. Your blog is a go to source for me when I need idea. I just got my first bottle of fermented COL. Yum! Grains will be my next challenge.
I totally agree that Brussels are under-valued. Over-boiled they’re revolting, but roasted, or cooked in a curry, I think they’re downright glorious. And this is a really interesting recipe Shannon – I’m intrigued by the roasted pears. I’m in the Southern hemisphere, so shall bookmark this to try when our Winter next comes round.
Love the combo. I think pears are a great addition to many things, never thought of this one, but will try it this season.
Was a big hit at our Christmas dinner this year! Thank You!
I use Bosc pears in this recipe. It is a wonderful way to have brussels sprouts!
Adding pears is an interesting combination I never considered with brussel sprouts. I agree that boiling them distroys the taste. You can’t beat the flavor of roasted sprouts. I’ve never put lemon juice on them afterwards and definately want to try that to see how it changes the flavor.