Roasted Brussels Sprouts with Pears

Name: Roasted Brussels Sprouts with Pears
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 servings
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

Total Time Prep: 20 min. Bake: 35 min.

Yield 6 servings

Contest Winner

Test Kitchen Approved

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

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.

Nutrition Facts

2/3 cup: 220 calories, 13g fat (2g saturated fat), 0 cholesterol, 346mg sodium, 24g carbohydrate (14g sugars, 6g fiber), 5g protein. Diabetic Exchanges: 2-1/2 fat, 1 starch, 1 vegetable.

Recipe Creator