Roasted Brussels Sprouts with Pears and Pistachios

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Brussels sprouts on their stalks are completely irresistible to me. My husband isn’t a fan, so when my mom comes to visit I make them for us. This year my mother-in-law was here to gobble them up as well! This roasted version was a wonderful side dish- absolutely fabulous with the sweetness of the pears and the crunchiness of the nuts. This recipe was adapted from Bevi of Food 52, via A Pug in the Kitchen. This is definitely my new go-to brussels sprouts recipe. Delicious.

Yield: Serves 4 to 6 as a side dish

  • 2 pounds brussels sprouts (from 1 large stalk), halved lengthwise
  • 4 T olive oil
  • 1/2 to 1 teaspoon coarse salt
  • freshly ground black pepper, to taste
  • 1 to 2 Bosc pears, halved lengthwise and cored
  • 1/4 cup shelled pistachios, chopped coarsely (I used salted)
  • Juice of 1/2 large lemon
  1. Preheat oven to 425° F (convection roast). Place the prepared brussels sprouts on two parchment-lined baking sheets and pour on the olive oil, salt, and pepper. Mix with clean hands. Place the pear halves, cut sides-down, on one of the baking sheets, making sure there is enough oil to coat their cut surfaces.
  2. Roast the brussels sprouts and pears for about 15 minutes. Then turn the brussels sprouts with a metal spatula so that both sides will get caramelized. Check the pear — it many not be caramelized at this point. Alternate the position of the pans and continue to roast another 5 to 10 minutes.
  3. Reduce the oven heat to 375° F. Add the pistachios and roast an additional 5 minutes to lightly toast them.
  4. Remove the baking sheet from the oven. Squeeze lemon juice directly over all the ingredients. Chop the pear halves. Toss everything thoroughly, check the seasoning, and serve on a platter or in a bowl.

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One Year Ago:

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About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

7 responses to “Roasted Brussels Sprouts with Pears and Pistachios

  1. I love this dish, isn’t it wonderful. Your photo is just beautiful.

  2. My husband isn’t a fan either. I just make them anyway and stare at him until he tells me they’re delicious! 😉

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