+

Roasted Pear and Cranberry Brussels Sprouts

Roasted Pear and Cranberry Brussels Sprouts

Ingredients (9)

  • 1 ½ pounds Brussels sprouts (about 30), halved
  • 2 pears, cored and cut into 8 wedges each
  • ½ cup yellow onion, finely chopped
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt
  • Freshly ground pepper
  • 3 or 4 lemon wedges
  • 1 tablespoon honey
  • ¼ cup dried cranberries
Try Amazon Fresh
Nutritional Information
  • Calories237
  • Fat7.56g
  • Saturated fat1.09g
  • Trans fat
  • Carbs42.94g
  • Fiber10.52g
  • Sugar23.05g
  • Protein6.48g
  • Cholesterol
  • Sodium45.12mg
  • Nutritional Analysis per serving (4 servings) Powered by

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

I can eat an entire bowl of these Brussels sprouts and still go back for seconds. It is a great side dish at dinner, especially in the fall and winter. The sweetness of the pear, the tartness of the dried cranberries, and the caramelized edges of the Brussels sprouts make for smiling faces around my family table. For the best-tasting Brussels sprouts, bake them on a large rimmed baking sheet to ensure they have plenty of room to spread out. Crowding them into a small baking pan will cause them to steam, which won’t let them get that crisp texture.

This recipe comes from Ayesha Curry’s new cookbook, A Seasoned Life. Buy it here.

Get The Cookbook

The Seasoned Life

Food, Family, Faith, and the Joy of Eating Well

by Ayesha Curry

Save
Buy Now

Instructions

  1. 1Preheat the oven to 450°F. Line a rimmed baking sheet with aluminum foil.
  2. 2In a large bowl, combine the Brussels sprouts, pears, and onion and toss to coat with the olive oil. Season with a few pinches each of salt and pepper.
  3. 3Transfer to the prepared baking sheet and bake until the Brussels sprouts are golden brown and have started to crisp and the pears have caramelized, 25 to 30 minutes, stirring once halfway through cooking.
  4. 4Squeeze three of the lemon wedges over the pan and drizzle with the honey. Toss in the dried cranberries, mix everything well, and taste, adding another squeeze of lemon or more salt and pepper if desired. I promise this dish will not disappoint.
Load Comments

Recommended from Chowhound

5 Brand-New Breakfast Sandwiches You've Never Tried
Recipe Round-Ups

5 Brand-New Breakfast Sandwiches You've Never Tried

by Chowhound Editors | The basic fried egg sandwich is a great dish in its simplicity. But we can't help tweaking, hacking...

5 Tomato Plant Care Tips to Maximize Your Harvest
How To

5 Tomato Plant Care Tips to Maximize Your Harvest

by David Klein | Growing your own tomatoes is satisfying on many levels. Their season is fast and high-yielding, making...

A Midsummer Night’s Spritz: High-Spirited, Low-ABV Summer Sparklers
Recipe Round-Ups

A Midsummer Night’s Spritz: High-Spirited, Low-ABV Summer Sparklers

by Pamela Vachon | After the New York Times notoriously published an article in May of last year lambasting the Aperol...