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Roasted Brussels Sprouts with Pear and Shallots

Like other cruciferous vegetables, brussels sprouts contain glucosinolates, chemical compounds that have been shown to help prevent cancer. Partnering the little cabbages with pear gives this dish even more fiber, as well as a balance of sweet and savory flavors.

Recipe information

  • Yield

    serves 4

Ingredients

1 ripe, firm Bartlett pear, preferably red
1 pound brussels sprouts, trimmed and halved
3 shallots, quartered
4 sprigs thyme
1 tablespoon plus 1 1/2 teaspoons extra-virgin olive oil
Coarse salt and freshly ground pepper
2 tablespoons fresh lemon juice

Preparation

  1. Step 1

    Preheat oven to 425°F. Core pear and cut into wedges. Place on a large rimmed baking sheet with brussels sprouts, shallots, thyme, oil, and 1 teaspoon salt; season with pepper. Toss to combine, and spread in an even layer.

    Step 2

    Roast until brussels sprouts are tender and browned, 30 to 35 minutes, rotating sheet and tossing sprouts halfway through. Remove from oven; sprinkle with lemon juice, and toss to combine. Serve warm.

  2. Nutrition Information

    Step 3

    (Per Serving)

    Step 4

    Calories: 124

    Step 5

    Saturated Fat: 1g

    Step 6

    Unsaturated Fat: 4g

    Step 7

    Cholesterol: 0mg

    Step 8

    Carbohydrates: 18g

    Step 9

    Protein: 4g

    Step 10

    Sodium: 27mg

    Step 11

    Fiber: 5g

Power Foods
TagsAmericanPearFruitBrussels SproutVegetableThymeHerbs & SpicesShallotSideDinnerNut FreeVegetarianVeganGluten FreeSheet-Pan DinnersEasyRoastCookbooks
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