Roasted Pear and Cranberry Brussels Sprouts

Name: Roasted Pear and Cranberry Brussels Sprouts
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 1/2 pounds Brussels sprouts; 2 pears; 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

User Reviews

4.8

30 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Course
Side Dish
Cuisine
American, Canadian, Vegetarian, gluten-free

Roasted Pear and Cranberry Brussels Sprouts

Iris Warren

Report

The perfect side dish to any fall or holiday meal.

Share:

I Made This!

Be the first!

Print

6 people printed this

Save this

Be the first!

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

Add to Shopping List

Instructions

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