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Roasted Brussel Sprouts

These are a tasty side dish.

Ingredients

7

Count

Ready In

PT10M PT35M

45

Mins

Difficulty

Easy


Step 1

Put Brussels sprouts, pear slices, shallots, thyme, olive oil, salt, and pepper in a large Ziploc bag and shake. You can put this in the fridge early in the day and roast at dinnertime. Or you can prep all the veggies and toss with oil and seasonings in a bowl instead of the plastic bag and roast immediately.

Step 1 -- Put Brussels sprouts, pear slices, shallots, thyme, olive oil, salt, and pepper in a large Ziploc bag and shake. You can put this in the fridge early in the day and roast at dinnertime. Or you can prep all the veggies and toss with oil and seasonings in a bowl instead of the plastic bag and roast immediately.

Step 2

To roast: Preheat oven to 425°F. Line two rimmed baking sheets with parchment paper. Spread the sprout mixture in a single layer on each sheet. Roast until Brussels sprouts are tender and browned, 30 to 35 minutes, rotating pans halfway through. Toss with lemon juice and serve warm.

Step 2 -- To roast: Preheat oven to 425°F. Line two rimmed baking sheets with parchment paper. Spread the sprout mixture in a single layer on each sheet. Roast until Brussels sprouts are tender and browned, 30 to 35 minutes, rotating pans halfway through. Toss with lemon juice and serve warm.

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Ingredients

  • 2 pounds Brussels sprouts, trimmed, and halved or quartered
  • 3 red Bartlett pears, cored and cut into wedges
  • 6 shallots, quartered
  • 6 sprigs of fresh thyme, leaves removed from stem
  • 1 tsp olive oil
  • Sea salt and ground pepper
  • 2 TBSPS fresh lemon juice

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