Roasted Brussels Sprouts and Pears

Palm Beach Post, April 13, 2011

Yield: 6 servings
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  • 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


  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.
May 2011

This recipe is a personal recipe added by Redstone and has not been tested or endorsed by MyRecipes.

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