Roasted Brussels Sprouts with Pears and Pistachios

By • November 5, 2013 • 49 Comments

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Author Notes: Brussels sprouts are a popular side dish this time of year, and I love to pair sweet ingredients with their lightly bitter tang. This side is easy, very satisfying, and a great way to combine two autumn favorites in one dish.Bevi

Food52 Review: WHO: We are big fans of Bevi’s Chicken Kiev and her Next Day Grilled Corn, Pineapple, and Peach Salsa.
WHAT: A 5-ingredient side that you make on one baking sheet.
HOW: Halve a whole lot of brussels sprouts and one pear and roast them together in a hot oven until caramelized, flipping halfway through. In the last 5 minutes, add chopped pistachios to get them toasty. Finish the dish by showering your ingredients with lemon juice, roughly chopping the pear halves, and seasoning to taste.
WHY WE LOVE IT: Brussels sprouts and pears make strange bedfellows, but we consider this unusual friendship to be a holiday miracle. Soft, sweet pears offset the crispy and slightly bitter sprouts, and the addition of pistachios adds some welcome crunch. Double or triple this recipe to avoid being the person sadly scraping the remaining bits off the pan.
The Editors

Serves 2

  • 1 pound brussels sprouts, halved lengthwise
  • 3 tablespoons olive oil
  • 1/2 teaspoon salt
  • 6 grinds black pepper
  • 1 Bosc pear, halved lengthwise and cored
  • 1/4 cup shelled pistachios, chopped coarsely
  • Juice of 1/2 large lemon
  1. Preheat oven to 425° F. 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. 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. After another 10 minutes, turn the brussels sprouts again. Flip the pear. Reduce the oven heat to 375° F.
  4. Add the pistachios -- you just want to heat them up and toast them slightly.
  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.
Jump to Comments (49)

Comments (49) Questions (1)

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3 days ago rbnyc

Very nice dish. Have made it twice now. The second time I cored and sectioned the pear into eight pieces, which facilitated better caramelizing. Going to try this for Thanksgiving so I will go with the roast ahead and then reheat at the very end. I also was thinking of adding chestnuts to the mix.

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3 days ago Bevi

That's a great idea! I will try your method.

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5 days ago DBSNEAKERS

I make a version of this for Thanksgiving but find if I don't serve it immediately, they get soggy. Any thoughts? Can/should I roast ahead and then plan to pop in hot oven before serving?

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5 days ago Bevi

Hi DBS, You could pull out of the oven and sprinkle on the lemon juice at the very last minute - that might help keep them crisp. Also, your idea of roasting ahead and pulling out of the oven to finish off with a high roast for 5 to 10 minutes should certainly do the trick.

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9 days ago lizfilardi

great recipe, definitely best when the pear is ripe. mine was not and it didn't caramelize or bring much juice to the dish.

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9 days ago Bevi

Hi - you can also substitute other pears with a higher brix level. The pears will not caramelize the way the sprouts do. Seckels are higher in sugar, as are comice.

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9 days ago lizfilardi

Great! I will try that Bevi, thank you.

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12 days ago Chef Tracy D

Such a great dish! The balance between sweet and salty was perfect. Absolutely phenomenal and an instant favorite.

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9 days ago Bevi

Thanks for the great review, Chef!

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14 days ago Cherie

Never was a fan of brussel sprouts, but we all couldn't stop eating this dish! Great recipe, would suggest making sure the pistachios are definitely roasted or the flavour doesn't come through as much.

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14 days ago Bevi

Thanks Cherie. If I can I will specify that the pistachios are roasted in the ingredient list.

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16 days ago lakritz

I made this lats night and it was lovely, a great combination! I did not have pistachios at home, so I used pine nuts instead. I will definitely make this again.

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16 days ago Bevi

I am glad you liked this! I don't think you can go wrong with pine nuts.

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25 days ago em-i-lis

Emily is a trusted source on General Cooking.

Congratulations, Bev!

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25 days ago Bevi

Thanks Em!

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25 days ago Bevi

And congrats on your new nephew!

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25 days ago em-i-lis

Emily is a trusted source on General Cooking.

Thank you so much!

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25 days ago anotherfoodieblogger

I'm sold! Count me in to put this on my bucket list of "must make" recipes! Congrats on the well-deserved win!

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25 days ago Bevi

Thanks so much! Enjoy!

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28 days ago Em DeeKay

I don't even eat Brussel sprouts but I made this dish tonight and almost ate the entire dish myself. Bonus: my husband loved it and is already planning on when he wants me to make it again. Congratulations and thank you!

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28 days ago Bevi

That's terrific! Thanks so much!

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29 days ago boulangere

Cynthia is a trusted source on Bread/Baking.

Warmest congratulations, Bevi.

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29 days ago Bevi

Thank you kindly Cynthia.

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30 days ago lapadia

Awesome!!! Good job!

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30 days ago Bevi

Thank You Linda!!

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30 days ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Congrats Bevi!! Adding this to the Thanksgiving folder.

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30 days ago Bevi

Thank you MrsL!

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about 1 month ago Karin Lippert

Very special. Love BSprouts!

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30 days ago Bevi

Thank you Karin!

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about 1 month ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

These are terrific! My pear never caramelized, but the dish was a big hit nonetheless. So easy, too!! A real keeper. ;o)

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about 1 month ago healthierkitchen

Yum! This is one for me to make soon!

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about 1 month ago Bevi

Thanks, enjoy!

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about 1 month ago chef Lisa

I totally agree with the others and can't wait to try this!

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about 1 month ago Bevi

Thank you Chef!

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about 1 month ago sdebrango

Suzanne is a trusted source on General Cooking.

Oh wow, congratulations Bevi, love this recipe. I think it would be perfect for any occasion. Pistachio's and pears and brussels sprouts, great combination.

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about 1 month ago Bevi

Thanks Suzanne, and I hope you try it soon!

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about 1 month ago Kukla

Congratulations Bevi! I am very Happy to see your recipe as a finalist!
Such a simple recipe, but what a great combination of tastes!
You got my vote and Good luck with many, many more!

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about 1 month ago Bevi

Thank you so much Kukla!

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about 1 month ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Just wonderful! So glad to see this as a finalist. I would never have thought that pears and Brusslies would go well together, but now, I simply must try this -- as in, tonight, as I have everything on hand, and a menu planned with which the dish will go quite nicely. Congrats, Bevi!! ;o)

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about 1 month ago Bevi

Thanks AJ! I'd love to know the rest of your menu.

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about 1 month ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

I'm developing (adapting an Italian Classic) recipe for Thanksgiving. I'll be posting it soon, as well as the other side I made tonight. Stay tuned. ;o)

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about 1 month ago EmilyC

Congrats Bevi -- what a delicious-looking dish!

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about 1 month ago Bevi

Thanks so much EmilyC!