Roasted Brussels Sprouts with Pear and Shallots

Name: Roasted Brussels Sprouts with Pear and Shallots
Yield: serves 4
Ingredients: 1 ripe, firm Bartlett pear, preferably red; 1 pound brussels sprouts, trimmed and halved; 3 shallots, quartered; 4 sprigs thyme; 1 tablespoon plus 1 1/2 teaspoons extra-virgin olive oil; Coarse salt and freshly ground pepper; 2 tablespoons fresh lemon juice

January 26, 2012

Like other cruciferous vegetables, brussels sprouts contain glucosinolates, chemical compounds that have been shown to help prevent cancer. Partnering the little cabbages with pear gives this dish even more fiber, as well as a balance of sweet and savory flavors.

Recipe information

Yield
serves 4

Ingredients

1 ripe, firm Bartlett pear, preferably red

1 pound brussels sprouts, trimmed and halved

3 shallots, quartered

4 sprigs thyme

1 tablespoon plus 1 1/2 teaspoons extra-virgin olive oil

Coarse salt and freshly ground pepper

2 tablespoons fresh lemon juice

Preparation

Step 1
Preheat oven to 425°F. Core pear and cut into wedges. Place on a large rimmed baking sheet with brussels sprouts, shallots, thyme, oil, and 1 teaspoon salt; season with pepper. Toss to combine, and spread in an even layer.
Step 2
Roast until brussels sprouts are tender and browned, 30 to 35 minutes, rotating sheet and tossing sprouts halfway through. Remove from oven; sprinkle with lemon juice, and toss to combine. Serve warm.
Nutrition Information
Step 3
(Per Serving)
Step 4
Calories: 124
Step 5
Saturated Fat: 1g
Step 6
Unsaturated Fat: 4g
Step 7
Cholesterol: 0mg
Step 8
Carbohydrates: 18g
Step 9
Protein: 4g
Step 10
Sodium: 27mg
Step 11
Fiber: 5g

Power Foods

TagsAmerican Pear Fruit Brussels Sprout Vegetable Thyme Herbs & Spices Shallot Side Dinner Nut Free Vegetarian Vegan Gluten Free Sheet-Pan Dinners Easy Roast Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Nutrition Information

Step 3

Step 4

Step 5

Step 6

Step 7

Step 8

Step 9

Step 10

Step 11

Recipe notes