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
Roasted Brussels Sprouts with Pears
Roasted Brussels Sprouts with Pears
Prep Time
20 min
Cook Time
35 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
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.
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