Roasted Brussel Sprouts and Pears


I have been making this recipe for over 8 years now and have never gotten sick of it. My mom and I wanted a new brussel sprout dish for Thanksgiving (circa 2008) and this is what we came up with. The pears add a nice sweet touch and are perfectly balanced out by the brussel sprouts. This dish is always a crowd favorite, not only on Thanksgiving but all year round. So simple, so easy, so delicious.. just what I love!



1 lb brussel sprouts
2 medium pears
3-4 medium shallots
olive oil
salt & pepper

Optional: thyme



Preheat oven to 350 degrees. Trim end off of brussel sprouts, cut each brussel sprout in half, and place in colander. Rinse thoroughly, tossing around under the running water to make sure all the sand and dirt is removed from the leaves. Pat off excess water with paper towel. Wash and cut pears in about 1/2 slices. (I usually cut in half, remove the core, and slice each half into about 6 slices or about 10-12 slices per whole pear.) Remove outer layer from shallots and chop.

Add brussel sprouts, pears, and shallots to medium size bowl. Mix with a couple tablespoons of olive oil - make sure everything is coated in oil but not downing in the oil. You don't want any excess oil in the bottom of the bowl once mixed. Mix in salt and pepper to taste, and optional thyme. Pour everything onto a baking sheet. Bake for 15-20 minutes, remove from over and mix, then place back in the over for another 10-15 minutes. Everything should be tender and golden brown. Enjoy!