Roasted Pear and Cranberry Brussels Sprouts is a dish that sings the songs of autumn, with caramelized pears and tart cranberries dancing together in perfect harmony. Imagine the sweet aroma wafting through your kitchen as Brussels sprouts roast to golden perfection, each bite bursting with flavor and texture. perfect appetizer to pair This delightful dish not only pleases the palate but also makes for a stunning centerpiece on your holiday table.
Picture this: it’s Thanksgiving, and your family is gathered around, ready to dive into a feast. You proudly present your Roasted Pear and Cranberry Brussels Sprouts, and suddenly all eyes are on you. light and refreshing dessert The room fills with gasps of delight as everyone digs in, raving about how this dish stole the show. Trust me; you’ll want to experience this!
Why You'll Love This Recipe
- This Roasted Pear and Cranberry Brussels Sprouts dish is incredibly easy to prepare, making it perfect even for novice cooks
- It features a unique flavor profile that balances sweetness with tartness beautifully
- The vibrant colors from the cranberries and pears create an eye-catching plate that will impress any guest
- This recipe is versatile enough to complement any holiday meal or serve as a standalone side dish
I remember the first time I served this dish at a family gathering; my cousin declared it “the best thing ever,” prompting a friendly debate over who could take the most leftovers home.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
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Brussels Sprouts: Opt for fresh, firm Brussels sprouts for optimal taste; avoid yellowing leaves for best results.
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Pears: Choose ripe but firm pears like Bosc or Anjou for their sweetness and ability to hold shape when roasted.
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Cranberries: Fresh cranberries are key; frozen ones will work too but ensure they’re thawed thoroughly before using.
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Olive Oil: A good-quality extra virgin olive oil enhances flavors; use it generously for roasting.
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Honey: Use raw honey if possible for its rich flavor; maple syrup can be a delightful substitute.
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Salt & Pepper: Simple seasoning brings out the natural flavors of the vegetables; don’t skimp on these! For more inspiration, check out this creamy vegetable soup recipe recipe.
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Pecans (optional): Toasted pecans add crunch and nuttiness; toss them in during the last few minutes of roasting.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Preheat Your Oven: Start by preheating your oven to 400°F (200°C). This will set up a cozy atmosphere while you prepare your ingredients.
Prepare Brussels Sprouts: Trim the ends off your Brussels sprouts and slice them in half. Rinse them under cold water to remove any dirt, then pat dry.
Combine Ingredients: In a large bowl, mix the halved Brussels sprouts with diced pears, cranberries, olive oil, honey, salt, and pepper. Toss until everything is well-coated.
Spread on Baking Sheet: Transfer your colorful mixture onto a baking sheet lined with parchment paper. Ensure they are spread out evenly so they roast beautifully.
Roast Away: Roast in the oven for about 25-30 minutes until everything is tender and caramelized. Stir halfway through to ensure even cooking.
Finish with Pecans: If you’re adding pecans, toss them in during the last five minutes of roasting so they get nice and toasted without burning.
Serve Warm: Once done, take them out of the oven and let cool slightly before serving. vegetarian side dish option Enjoy this delightful side dish warm!
This Roasted Pear and Cranberry Brussels Sprouts recipe not only delivers on taste but also serves as an excellent conversation starter around the dinner table! show-stopping main course.
You Must Know
- Roasted Pear and Cranberry Brussels Sprouts are a delightful blend of sweet and tart
- The caramelized edges create a crispy texture that pairs wonderfully with the tender Brussels sprouts
- This dish is perfect for holiday feasts or as a cozy weeknight side
Perfecting the Cooking Process
Start by preheating your oven to 400°F (200°C). Toss the Brussels sprouts, pears, and cranberries with olive oil, salt, and pepper before spreading them on a baking sheet. Roast for about 25-30 minutes until golden brown, stirring halfway through for even browning.
Add Your Touch
Feel free to swap out pears for apples or add nuts like walnuts for crunch. A sprinkle of feta cheese after roasting can add a creamy tang that elevates the dish further. Experiment with spices like cinnamon or nutmeg for a festive flair.
Storing & Reheating
Store any leftovers in an airtight container in the fridge for up to three days. Reheat in the oven at 350°F (175°C) for about 10-15 minutes to regain that lovely crispness.
Chef's Helpful Tips
- When selecting Brussels sprouts, choose firm ones with vibrant green leaves
- Trim the ends and slice larger sprouts in half to ensure even cooking
- Don’t skip the stirring halfway; it prevents burning and promotes even caramelization
It was Thanksgiving when I first made Roasted Pear and Cranberry Brussels Sprouts. My family adored it so much that they begged me to make it every year since then.
FAQ
What can I serve with Roasted Pear and Cranberry Brussels Sprouts?
For more inspiration, check out this green beans with bacon recipe.
They pair beautifully with roasted meats or as part of a vegetarian feast.
Can I prepare this dish ahead of time?
Yes, you can prep the ingredients a day in advance and roast just before serving.
How do I prevent the Brussels sprouts from being bitter?
Make sure to trim them well and roast until nicely browned for sweetness.
Roasted Pear and Cranberry Brussels Sprouts
- Total Time: 45 minutes
- Yield: Serves 6
Description
Roasted Pear and Cranberry Brussels Sprouts is a vibrant autumn side dish that perfectly balances sweet and tart flavors. The caramelized pears and tangy cranberries, combined with the crisp Brussels sprouts, create a stunning centerpiece for your holiday table. Easy to prepare, this recipe is sure to impress your guests and elevate any meal.
Ingredients
- 1 lb fresh Brussels sprouts, halved
- 2 ripe Bosc or Anjou pears, diced
- 1 cup fresh cranberries
- 3 tbsp extra virgin olive oil
- 2 tbsp raw honey (or maple syrup)
- 1 tsp salt
- ½ tsp black pepper
- ½ cup pecans (optional), toasted
Instructions
- 1. Preheat oven to 400°F (200°C).
- 2. Trim and halve the Brussels sprouts. Rinse and pat dry.
- 3. In a large bowl, combine Brussels sprouts, diced pears, cranberries, olive oil, honey, salt, and pepper. Toss until well-coated.
- 4. Spread the mixture on a parchment-lined baking sheet in a single layer.
- 5. Roast for 25-30 minutes until tender and caramelized, stirring halfway through.
- 6. If using pecans, add them in the last five minutes of roasting.
- 7. Serve warm and enjoy!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 220
- Sugar: 12g
- Sodium: 290mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 7g
- Protein: 4g
- Cholesterol: 0mg
