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
- 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.
- 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.
- Reduce the oven heat to 375° F. Add the pistachios and roast an additional 5 minutes to lightly toast them.
- 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.
One Year Ago: