Roasted Brussel Sprouts With Pear And Pistachio – a delicious recipe with Brussels, olive oil, salt, black pepper, bosc pear, pistachios. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat oven to 425u00b0F Place the prepared brussels sprouts on a baking sheet and pour on the olive oil, salt, and pepper. Mix with clean hands. Place the pear halves, cut sides-down, on the baking sheet, making sure there is enough oil to coat their cut surfaces.
2
2. Roast the brussels sprouts and pear for about 20 minutes. Then turn the brussels sprouts with a metal spatula so that both sides will get caramelized. Check the pear -- it many not be caramelized at this point.
3
3. After another 10 minutes, turn the brussels sprouts again. Flip the pear. Reduce the oven heat to 375u00b0F.
4
4. Add the pistachios -- you just want to heat them up and toast them slightly.
5
5. After 5 minutes, remove the baking sheet from the oven. Squeeze lemon juice directly over all the ingredients. Use your spatula to chop up the pear halves. Toss everything thoroughly, check the seasoning, and serve on a platter or in a bowl.
150
kcal
Calories
11
g
Fat
10
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 lb Brussels sprout, halved lengthwise, 3 tablespoons olive oil, 1/2 teaspoon salt, 6 grinds black pepper, and more.
Yes, Roasted Brussel Sprouts With Pear And Pistachio falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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