Roasted Pear and Cranberry Brussels Sprouts

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Two peas & their pod

Total Time

40 mins

Prep Time

10 mins

Cook Time

30 mins

Rating

(10)

Ingredients

1 1/2 pounds Brussels sprouts
2 pears, cored and cut into 8 wedges each
1/2 cup finely chopped yellow onion or red onion
2 tablespoons extra-virgin olive oil
Kosher salt
Freshly ground black pepper
3 or 4 lemon wedges
1 tablespoon honey
1/4 cup dried cranberries

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Preparation

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Step 1

Preheat the oven to 450 degrees F. Line a large rimmed baking sheet with aluminum foil and set aside.

Step 2

In a large bowl, combine the Brussels sprouts, pears, and onion and toss to coat with the olive oil. Season with a few pinches of salt and pepper.

Step 3

Place the mixture on the prepared baking sheet in an even layer. Bake until the Brussels sprouts are golden brown and have started to crisp and the pears have caramelized, about 30 minutes, stirring once halfway through cooking.

Step 4

Squeeze 3 of the lemon wedges over the pan and drizzle with the honey. Add the dried cranberries and toss to combine well. Taste and season with more lemon and salt and pepper, if needed. Serve immediately.

Chef’s notes

This recipe comes from Ayesha Curry’s cookbook, 'The Seasoned Life'. It is a simple and delicious recipe great for holiday meals.

The crispy Brussels sprouts with sweet roasted pears and cranberries are visually appealing and sure to be a crowd-pleaser.

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Seasonal Recipes

Skill Level

other

Roasted Pear and Cranberry Brussels Sprouts

Ingredients

Preparation

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Step 2

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Step 4

Chef’s notes

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