Roasted Brussels Sprouts and Pears

Ingredients

• 2 pound(s) brussels sprouts trimmed and halved
• 2 whole(s) bartlett or bosc pears unpeeled and thinly sliced
• 2 teaspoon(s) olive oil
• 3 tablespoon(s) honey
• 2 teaspoon(s) lemon juice
• zest of one lemon
• 2 teaspoon(s) ginger minced
• 4 sprig(s) thyme
• salt and pepper
• 1/4 cup(s) walnuts lightly toasted and chopped

Preparation

1. Preheat oven to 400.
2. In a large saucepan, boil brussels sprouts for 2 minutes; drain.
3. In a large bowl, combine all ingredients (except walnuts) and toss until vegetables are well coated.
4. Lay vegetables in a single layer on a foil-lined baking sheet (for easy cleanup).
5. Roast for 20 minutes, turning once, or until vegatables have a few brown spots.
6. Place cooked vegetables in a serving dish.
7. Drizzle with a little olive oil. Sprinkle with toasted walnuts and some extra salt and thyme.
8. Serve immediately.