Roasted Brussels Sprouts with Pears and Pistachios

By • November 5, 2013 • 59 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 (59)

Comments (59) Questions (1)

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7 days ago Diane Holdgate

I think that they would probably work just as well, because they are not an overwhelming flavor in the dish. They just add a little crunchiness and texture.

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7 days ago lisako

Do you think I could substitute almonds or pepitas in place of the pistachios?

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7 days ago Bevi

Absolutely! Toasted almonds, even the Trader Joe's Toasted Honey Almonds, would be great. Pepitas would also work well.

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11 days ago Jenny Berger

I made these tonight for dinner and these Brussels are the bomb. I can't stop eating them! The sweetness from the pears and the crunch and butteriness from the pistachios is perfection. Thanks for the recipe!!

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11 days ago Bevi

Great! Thanks for your comment, Jenny!

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20 days ago Diane Holdgate

I made this tonight and it was so good!! Really easy and just so very good. I used lemon infused olive oil and then sprinkled a little crumbed blue cheese after it was done and that was good too.

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20 days ago Bevi

Blue cheese and pears is always a great combo, so I can imagine how good it was. I have lemon infused olive oil, so I will try it with this dish. Thanks!

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21 days ago sdebrango

Suzanne is a trusted source on General Cooking.

I made this for Thanksgiving and it was the only thing on my table that was gobbled up, no leftovers at all. A huge hit the combination of pears and pistachio with the sprouts is sheer heaven. Great great recipe Bevi!!

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21 days ago Bevi

Suzanne! I am thrilled with your report. We also served the dish. I will send you a copy of our menu.

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24 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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24 days ago Bevi

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

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27 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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26 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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about 1 month 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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about 1 month 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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about 1 month ago lizfilardi

Great! I will try that Bevi, thank you.

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11 days ago lizfilardi

I made this for Thanksgiving and it was a major favorite at the table. This time, I blanched the brussels first and used ripe pears that were much more juicy. Perfect.

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about 1 month 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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about 1 month ago Bevi

Thanks for the great review, Chef!

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about 1 month 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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about 1 month ago Bevi

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

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about 1 month 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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about 1 month ago Bevi

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

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about 1 month ago em-i-lis

Emily is a trusted source on General Cooking.

Congratulations, Bev!

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about 1 month ago Bevi

Thanks Em!

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about 1 month ago Bevi

And congrats on your new nephew!

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about 1 month ago em-i-lis

Emily is a trusted source on General Cooking.

Thank you so much!

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about 1 month 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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about 1 month ago Bevi

Thanks so much! Enjoy!

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about 1 month 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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about 1 month ago Bevi

That's terrific! Thanks so much!

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about 1 month ago boulangere

Cynthia is a trusted source on Bread/Baking.

Warmest congratulations, Bevi.

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about 1 month ago Bevi

Thank you kindly Cynthia.

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about 1 month ago lapadia

Awesome!!! Good job!

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about 1 month ago Bevi

Thank You Linda!!

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about 1 month ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Congrats Bevi!! Adding this to the Thanksgiving folder.

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about 1 month ago Bevi

Thank you MrsL!

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about 1 month ago Karin Lippert

Very special. Love BSprouts!

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about 1 month 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!