Christmas
Roasted Brussels Sprouts With Pears & Pistachios
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101 Reviews
Hazel
January 5, 2022
I’m not a fan of Brussels sprouts but this recipe was amazing. The only tweak that I will make next time is to ensure the pears are on the firmer side. Great side dish!
liliana
February 27, 2021
I have a bunch of grapes in need of attention. Will use them instead of the pear.
Also sliced almonds instead of pistachios that I will add at half-time.
Crispy bacon bits tempt for the finale.
Already I am drooling.
Also sliced almonds instead of pistachios that I will add at half-time.
Crispy bacon bits tempt for the finale.
Already I am drooling.
June
November 26, 2020
I made this recipe for Thanksgiving and it was really delicious. I used 2 pounds of Brussels sprouts and cut the pears in quarters. A great addition to my holiday menu.
travellingthisworld
December 26, 2017
Made this for Christmas dinner as a side dish for my Aunt's. Huge hit. There were 12 for dinner so adjusted measurements accordingly. Oh plus I added a pound of chopped cooked bacon. Huge hit. Definitely making again.
Surkdog
November 24, 2017
This was delicious. I made it the day before, slightly undercooking it and then putting it in a hot oven on the top to get the crispness. In the process, the roasting pan with the Brussel sprouts and pears was sitting out in the kitchen and everyone took multiple nibbles ...to the point that it served as a de facto appetizer and a side.
Myriam K.
November 21, 2017
This recipe looks fab. Can it be made ahead? Can it be frozen?
Carolyn V.
November 21, 2017
I would think it could be made a day ahead and re-heated in a casserole dish. Freezing would probably turn it to mush. It's really good. I've made it several times.
Abby B.
November 20, 2017
I have a guest with a nut allergy, any suggestions for a pistachio substitution?
Bevi
November 21, 2017
It will be very good without nuts. Maybe add some toasted and lightly salted croutons?
Bevi
November 23, 2017
Add the toasted croutons at the last minute and toss them so they get some lemon and seasonings.
Carolyn V.
January 8, 2017
I made this again and added 2 strips of thick cut bacon, cooked in the oven ahead (400, 15 min or less on a baking sheet) then chopped and added just at the end to heat it back up. It was a big hit!
Tara
December 11, 2016
I make roasted brussels sprouts on a very regular basis, so I was excited to try this twist on one of my favorite dishes. I did however forget to buy pistachios (DOH!!), but loved the combo of sweet pears and the sprouts! I will be trying again this week with the pistachios, but wondering if there is any harm in cutting up the pear prior to roasting, and mixing it in with the sprouts? I just found it a little difficult to cut up after roasting because it was so hot, and a little on the soft side.
Meredith M.
February 7, 2016
Delicious. Can't believe how awesome it tasted with only salt, pepper and lemon juice. Might try adding cauliflower next time.
Carolyn V.
January 31, 2016
I made this last night for a dinner party. It was fantastic! I quadrupled it, which was a lot of brussels sprout trimming, but well worth it. I toasted the pistachios ahead of time so that I could just toss them in when transferring to the serving bowl. This is a great, simple recipe and a very nice twist on brussels sprouts.
allison
November 23, 2015
We just finished dinner, the flavors were incredible. However, the cooking time was way too long. Pears and brussels sprouts were mush. I'm defiantly going to make again and cook the b. sprouts 11-12 minutes and add the pear & pistachio the last 5. I served this dish with roasted scottish salmon and scalloped potatoes. I would also make sure the pears are more on the firm side, before roasting.
Bevi
November 8, 2016
Thanks for the feedback. The pear should be underripe. Were your Brussels sprouts very small?
lapadia
December 28, 2014
A wonderful side any time of the year…I love how the browned and sweet caramelized Brussels and pear blend together with all the other ingredients. Nicely done and easy peasy to make, too!
Bevi
December 28, 2014
So glad you tried it and I have your blessing! I made your Med poppers over Xmas and they were colorful, delicious, and a nice counterpoint to the mostly rich food.
Hannah M.
December 25, 2014
This may sound crazy, but guys, add some pickled ginger.
A few weeks back I pickled some ginger (sushi-ginger style), and have been putting it in everything I can think of ever since. I subbed hazelnuts for the pistachios (as that's what I had on hand), and I suspect walnuts would be nice, too.
Either way, if anybody is scrolling through the comments wondering whether to make it or not: SCROLL NO FURTHER. JUST MAKE IT. It's delicious.
A few weeks back I pickled some ginger (sushi-ginger style), and have been putting it in everything I can think of ever since. I subbed hazelnuts for the pistachios (as that's what I had on hand), and I suspect walnuts would be nice, too.
Either way, if anybody is scrolling through the comments wondering whether to make it or not: SCROLL NO FURTHER. JUST MAKE IT. It's delicious.
Bevi
December 29, 2014
Thank you Hannah! I don't have pickled ginger on hand, but after reading your comment, I will have to buy some!
Thea
December 21, 2014
This serves two? really?
Cynthia W.
November 19, 2018
Feeds 2 as a main course I assume? But this would typically be a side item.
Diane H.
December 12, 2014
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.
Diane H.
November 29, 2014
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.
Bevi
November 30, 2014
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!
rbnyc
November 25, 2014
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.
DBSNEAKERS
November 23, 2014
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?
Bevi
November 23, 2014
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.
lizfilardi
November 19, 2014
great recipe, definitely best when the pear is ripe. mine was not and it didn't caramelize or bring much juice to the dish.
Bevi
November 19, 2014
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.
lizfilardi
December 8, 2014
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.
Cherie
November 14, 2014
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.
Bevi
November 14, 2014
Thanks Cherie. If I can I will specify that the pistachios are roasted in the ingredient list.
anotherfoodieblogger
November 3, 2014
I'm sold! Count me in to put this on my bucket list of "must make" recipes! Congrats on the well-deserved win!
AntoniaJames
October 23, 2014
These are terrific! My pear never caramelized, but the dish was a big hit nonetheless. So easy, too!! A real keeper. ;o)
AntoniaJames
October 23, 2014
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)
AntoniaJames
October 24, 2014
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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