This year I decided to create a brand-new Brussels sprouts recipe for Thanksgiving dinner. I came up with an easy dish that uses only a handful of ingredients but still feels special. Apples, fresh figs and pecans are also delicious with these sprouts. —David Ross, Spokane Valley, Washington
Roasted Brussels Sprouts with Pears
Ingredients
- 1-1/2 pounds Brussels sprouts, halved
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon pepper
- 1 large pear, cut into 1/2-inch-thick slices
- 1/2 cup chopped walnuts
- 3/4 cup balsamic vinegar
- 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
Directions
- Preheat oven to 400°. Place Brussels sprouts in a 15x10x1-in. baking pan; toss with oil, salt and pepper. Roast 20 minutes, stirring halfway through. Add pear and walnuts to pan. Roast until Brussels sprouts are lightly charred and tender, 15-20 minutes.
- Meanwhile, in a small saucepan, bring vinegar to a boil. Reduce heat; simmer, uncovered, until syrupy, 8-10 minutes.
- In a large bowl, combine Brussels sprouts mixture, balsamic syrup and rosemary; toss to combine.
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