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Roasted Pear and Cranberry Brussels Sprouts dish served as a holiday side

Roasted Pear and Cranberry Brussels Sprouts

A delightful and nutrient-rich side dish featuring sweet pears, tangy cranberries, and nutty Brussels sprouts, perfect for autumn gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Side Dish, Vegetarian
Cuisine: American, Seasonal
Calories: 180
Ingredients Method Notes

Ingredients
  

For the Brussels Sprouts
  • 1 pound Brussels sprouts, trimmed and halved Choose fresh, firm Brussels sprouts.
  • 2 tablespoons olive oil Extra virgin olive oil recommended.
  • to taste Salt Use sea salt for better flavor.
  • to taste Pepper Freshly ground black pepper works best.
For the Fruit Mixture
  • 2 ripe pears, peeled, cored, and sliced Choose pears that are ripe but firm.
  • 1 cup fresh cranberries Alternatively, use 1/2 cup dried cranberries.
  • 2 tablespoons honey or maple syrup Use maple syrup for a vegan option.
  • 1 teaspoon ground cinnamon Optional for added warmth.
  • 1/2 cup walnuts or pecans, chopped Optional for a crunchy texture.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. In a large mixing bowl, combine the halved Brussels sprouts with olive oil, salt, and pepper. Toss well until each sprout is coated.
  3. Transfer the sprouts to a baking sheet lined with parchment paper, spreading them out evenly.
Roasting
  1. Roast in the preheated oven for 15 minutes.
  2. While the Brussels sprouts are roasting, mix the sliced pears, cranberries, honey or maple syrup, and ground cinnamon in a separate bowl.
  3. After 15 minutes, remove the Brussels sprouts from the oven and add the pear and cranberry mixture, spreading it evenly over the sprouts.
  4. Return to the oven and roast for an additional 10-15 minutes, or until the pears are tender and the cranberries have burst.
  5. If using nuts, sprinkle them onto the mixture in the last 5 minutes of roasting.
  6. Once done, remove from the oven and let cool slightly before serving.

Notes

Experiment with flavors by adding a splash of balsamic vinegar or a sprinkle of feta cheese. Store leftovers in an airtight container in the refrigerator for up to 3 days. This recipe is naturally vegetarian and can be made gluten-free.