Roasted Pear and Cranberry Brussels Sprouts
Recipe from Two Peas and Their Pod
The perfect side dish to any fall or holiday meal.
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
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.