Something I haven't had nearly enough to time to do is one of the reasons I originally started this blog back around 2006. It was/is to save a collection of recipes I've found to make, or found interesting and of course the ones I've made. Unfortunately when life gets too busy I don't 'get around' to finding new recipes to save and try, nor do I get enough time to browse through some of the recipes I've seen and saved to try later.
This is one of those. It caught my eye for two reasons. The first, being I love (love, love, love) Brussels sprouts. The second being; I would never, ever think to pair Brussels sprouts with... pears. I think originally this recipe probably caught my eye because I would have thought it was tiny quartered potatoes with them in the photo. It was years ago, so I don't remember. But no, those aren't potatoes. Those are pears. Roasted. With Brussels sprouts. I'm a little apprehensive about this one. I don't like sweet things and I'm not sure how sweet the pears would make the sprouts. Have you tried it?
Roasted Brussels Sprouts with Pears
2 lbs. Brussels sprouts, trimmed and halved
2 red Bartlett pears, cored and cut into wedges
6 shallots, quartered
10 fresh thyme sprigs
3 T olive oil
salt and pepper
2 T fresh lemon juice
Preheat oven to 425 degrees. On two large rimmed baking sheets, toss Brussels sprouts, pears, shallots, thyme, and oil; season with salt and pepper.
Roast until Brussels sprouts are tender and browned, 30 to 35 minutes, rotating pans halfway through. Toss with lemon juice and serve warm.
