Roasted Pear and Cranberry Brussels Sprouts
This recipe for Roasted Pear and Cranberry Brussels Sprouts first came to life during a cozy family gathering one autumn evening. The air was brisk, the leaves were turning golden, and I wanted to create a dish that reflected the season’s warmth and vibrancy. As the sweet aroma of roasting pears mingled with the hearty scent of Brussels sprouts, I felt an instant connection to those cherished moments around the dinner table. This dish became special to me not just for its flavors but because it brought my family together, sparking laughter and shared stories over a beautifully crafted meal that perfectly balanced sweet, tangy, and savory flavors.
Roasted Pear and Cranberry Brussels Sprouts are more than just a side dish; they’re a celebration of fall’s bounty. The sweetness of the pears, the tartness of the cranberries, and the nutty richness of the Brussels sprouts create a harmonious blend that makes this dish both delightful and memorable. It’s a recipe that lifts spirits and infuses warmth into every bite, making it a yearly tradition in our home.
What Makes This Recipe Special
One of the standout features of this recipe is its simplicity and versatility. Roasted Pear and Cranberry Brussels Sprouts are not only delicious but also packed with nutrients. Brussels sprouts are known for their health benefits, including being high in fiber, vitamins C and K, and antioxidants, making this dish a great addition to any diet. This recipe is sure to impress family and friends, all while fitting into a busy schedule. It can be prepared quickly and allows room for creativity, whether you wish to add nuts for crunch or a drizzle of balsamic glaze for added flavor. People will love this dish for its deliciousness and its ability to evoke the essence of autumn in every mouthful.
Ingredients You’ll Need
To create these Roasted Pear and Cranberry Brussels Sprouts, gather the following ingredients:
For the Brussels Sprouts:
- 1 pound Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- Salt and pepper to taste
For the Fruit Mixture:
- 2 ripe pears, peeled, cored, and sliced
- 1 cup fresh cranberries (or 1/2 cup dried cranberries)
- 2 tablespoons honey or maple syrup (for sweetness)
- 1 teaspoon ground cinnamon (optional for warmth)
- 1/2 cup walnuts or pecans, chopped (optional for crunch)
Fresh, high-quality ingredients will enhance the flavor of your dish. Choose pears that are ripe but firm, and opt for fresh cranberries if possible. If you’re using dried cranberries, consider reducing the honey or maple syrup to balance the sweetness.
How to make Roasted Pear and Cranberry Brussels Sprouts
Follow these simple steps to prepare Roasted Pear and Cranberry Brussels Sprouts:
Step 1
Preheat your oven to 400°F (200°C). This temperature will help the Brussels sprouts become tender and caramelize beautifully.
Step 2
In a large mixing bowl, combine the halved Brussels sprouts with olive oil, salt, and pepper. Toss well until each sprout is coated.
Step 3
Transfer the sprouts to a baking sheet lined with parchment paper, spreading them out evenly. This ensures they roast properly and do not steam.
Step 4
Roast in the preheated oven for 15 minutes, allowing the sprouts to get slightly browned and tender.
Step 5
While the Brussels sprouts are roasting, mix the sliced pears, cranberries, honey or maple syrup, and ground cinnamon in a separate bowl.
Step 6
After 15 minutes, remove the Brussels sprouts from the oven. Add the pear and cranberry mixture to the baking sheet, spreading it evenly over the sprouts.
Step 7
Return to the oven and roast for an additional 10-15 minutes, or until the pears are tender and the cranberries have burst, releasing their juices. The sprouts should be golden brown.
Step 8
If using nuts, sprinkle the chopped walnuts or pecans onto the mixture in the last 5 minutes of roasting for a delightful crunch.
Step 9
Once done, remove from the oven and let cool slightly before serving.
Tips & Recipe Variations
- Experiment with Flavors: Add a splash of balsamic vinegar or a sprinkle of feta cheese before serving for a tangy twist.
- Try Different Nuts: Swap walnuts for almonds or hazelnuts if you prefer.
- Herbs: Fresh thyme or rosemary can be added for an aromatic touch.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best texture.
- Dietary Adaptation: This recipe can easily be made gluten-free by ensuring all ingredients are certified gluten-free.
How to Serve
These Roasted Pear and Cranberry Brussels Sprouts make an excellent addition to any festive dinner or holiday spread. Pair them with roasted meats, like turkey or chicken, for a complete autumn meal. For a vegetarian option, serve alongside quinoa or wild rice. Presentation tip: Serve in a large, shallow bowl to showcase the vibrant colors, garnished with a drizzle of balsamic reduction or fresh herbs for a touch of elegance.
Frequently Asked Questions
- Can I make this recipe ahead of time? Yes! You can prep the Brussels sprouts and pear mixture ahead of time and store them separately in the fridge. Just roast them the day of serving for the freshest flavor.
- Can I freeze the leftovers? While it’s not recommended due to texture changes, you can freeze leftovers in an airtight container for up to a month but expect softer Brussels sprouts upon reheating.
- What can I use instead of honey? Maple syrup or agave nectar can be used as substitutes for honey for a vegan option.
- How do I prevent the dish from becoming watery? Ensure you don’t overcrowd your baking sheet, as this can lead to steaming instead of roasting. Keeping the cut sides of the Brussels sprouts facing down helps as well.
- Can I make this vegetarian or dairy-free? Absolutely! This recipe is naturally vegetarian and can be easily made dairy-free. Just eliminate cheese toppings!
The Roasted Pear and Cranberry Brussels Sprouts dish has a special place in my heart because it beautifully represents how food brings us together, nourishing both our bodies and our souls. Each bite is a reminder of home and that meaningful connections can form over a shared love of delicious food. I encourage you to give this recipe a try and create your own family memories. Feel free to share your thoughts or any variations you conjured up. Enjoy the warmth and happiness it brings to your table!
“This dish has become a staple at our holiday dinners! The combination of flavors is simply irresistible. It’s the perfect way to showcase Brussels sprouts!” – A Happy Home Cook
Roasted Pear and Cranberry Brussels Sprouts
Ingredients
Method
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, combine the halved Brussels sprouts with olive oil, salt, and pepper. Toss well until each sprout is coated.
- Transfer the sprouts to a baking sheet lined with parchment paper, spreading them out evenly.
- Roast in the preheated oven for 15 minutes.
- While the Brussels sprouts are roasting, mix the sliced pears, cranberries, honey or maple syrup, and ground cinnamon in a separate bowl.
- After 15 minutes, remove the Brussels sprouts from the oven and add the pear and cranberry mixture, spreading it evenly over the sprouts.
- Return to the oven and roast for an additional 10-15 minutes, or until the pears are tender and the cranberries have burst.
- If using nuts, sprinkle them onto the mixture in the last 5 minutes of roasting.
- Once done, remove from the oven and let cool slightly before serving.
Notes
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