Roasted Brussels Sprouts with Pears & Pistachios
This is a 5-ingredient side that you make on one baking sheet. I think you will like it!
HOW: Halve a whole lot of brussels sprouts and one pear and roast them together in a hot oven until caramelized, flipping halfway through. In the last 5 minutes, add chopped pistachios to get them toasty. Finish the dish by showering your ingredients with lemon juice, roughly chopping the pear halves, and seasoning to taste.
Soft, sweet pears offset the crispy and slightly bitter sprouts, and the addition of pistachios adds some welcome crunch. You can double or triple this recipe to avoid being the person sadly scraping the remaining bits off the pan.
- 1 pound brussels sprouts, halved lengthwise
- 3 tablespoons olive oil
- 1/2 teaspoon salt
- 6 grinds black pepper
- 1 Bosc pear, halved lengthwise and cored
- 1/4 cup shelled pistachios, chopped coarsely
- Juice of 1/2 large lemon
Preheat oven to 425°F. Place the prepared brussels sprouts on a baking sheet and pour on the olive oil, salt, and pepper. Mix with clean hands. Place the pear halves, cut sides-down, on the baking sheet, making sure there is enough oil to coat their cut surfaces.
Roast the brussels sprouts and pear for about 20 minutes. Then turn the brussels sprouts with a metal spatula so that both sides will get caramelized. Check the pear—it may not be caramelized at this point. After another 10 minutes, turn the brussel sprouts again, flip the pear. Reduce the heat to 375 F.Add the pistachios-heat up toast slightly for 5 minutes, remove baking sheet from oven, squeeze lemon juice over ingredients & serve on a platter or bowl.