Roasted Brussels Sprouts with Pears Recipe Easy Fall Side Dish

Let me tell you, the moment the aroma of caramelized Brussels sprouts mingled with sweet roasted pears wafted through my kitchen, I knew I was onto something truly special. It’s one of those scents that stops you in your tracks—earthy, nutty, and just a hint of juicy fruit. You know, the kind of moment where you pause, take a deep breath, and just smile because you know you’re about to dig into pure, nostalgic comfort. The first time I made roasted Brussels sprouts with pears, I was instantly hooked. The crispy edges of the sprouts, the tender pears melting into every bite, the subtle crunch of toasted pecans—honestly, it’s like autumn on a plate.

Years ago, when I was knee-high to a grasshopper, my grandma used to roast veggies low and slow in her old oven. She always said, “The secret’s in the timing—not too fast, not too slow.” Well, I stumbled upon this recipe on a rainy weekend, trying to recreate that same warmth and simplicity but with a little twist. I wish I’d discovered this roasted Brussels sprouts with pears combo years ago; it’s dangerously easy and delivers big flavor without fuss. My family couldn’t stop sneaking crispy sprouts off the baking sheet (and, let’s face it, I was right there with them). Even my pickiest eater, who turns up his nose at most green things, gave it two thumbs up!

This recipe has become a staple for family gatherings and weeknight dinners. It’s perfect for potlucks, a sweet treat for your kids’ lunchboxes, or to brighten up your Pinterest fall board. I’ve tested it more times than I can count—in the name of research, of course—and each batch feels like a warm hug. If you’re searching for an easy fall side dish that checks all the boxes, you’re going to want to bookmark this one. Roasted Brussels sprouts with pears isn’t just a recipe—it’s a moment of autumn joy you’ll want to share.

Why You’ll Love This Roasted Brussels Sprouts with Pears Recipe

• Quick & Easy: Comes together in under 35 minutes, which is perfect for busy weeknights or those last-minute holiday dinners. Seriously, you’ll barely have time to set the table before it’s ready.
• Simple Ingredients: You probably have most of these at home already—Brussels sprouts, pears, olive oil, and a handful of pantry staples. No need for a fancy grocery run!
• Perfect for Fall Gatherings: Whether it’s a cozy dinner, Thanksgiving feast, Friendsgiving, or even a Sunday brunch, roasted Brussels sprouts with pears brings warmth and seasonal flair to any spread.
• Crowd-Pleaser: Kids love the sweet pears, adults rave about the crispy sprouts, and honestly, everyone asks for seconds. This dish vanishes fast at family gatherings.
• Unbelievably Delicious: The mix of nutty, crispy sprouts and meltingly sweet pears is next-level comfort food. Add a sprinkle of toasted pecans and you’ve got a flavor party.

What sets this recipe apart from the rest isn’t just the combination of flavors; it’s the balance. I use firm, ripe pears (never mushy!) and slice the Brussels sprouts just right for maximum caramelization. Sometimes I toss in a pinch of cinnamon or drizzle with balsamic for a little zing—those little tweaks make a big difference.

This isn’t just your average roasted veggie dish; it’s my go-to because it’s flexible, healthy, and makes everyone happy. I learned through trial and error that roasting the pears alongside the sprouts (not before, not after) gives you the perfect texture. It’s comfort food reimagined—healthier, faster, but with the same soul-soothing satisfaction you crave when the weather turns crisp. Whether you’re impressing guests or just sneaking a midnight snack from the fridge, this recipe transforms any meal into something memorable. Close your eyes after the first bite and you’ll see what I mean!

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and a satisfying texture without the fuss. Most are pantry staples, and you can easily swap a few things if needed. Here’s everything you’ll need for roasted Brussels sprouts with pears:

• For the Vegetables:
• Brussels sprouts (1 lb/450g), trimmed and halved (fresh is best for crispiness)
• Pears (2 medium, about 300g), ripe but firm, cored and sliced into thick wedges (I love using Bosc or Anjou—juicy but they hold their shape)
• For Roasting:
• Olive oil (3 tbsp/45ml)—extra virgin for best flavor
• Salt (1/2 tsp/3g)—I usually reach for kosher salt for more even seasoning
• Black pepper (1/4 tsp/1g), freshly ground
• Ground cinnamon (1/4 tsp/1g)—optional, but adds lovely warmth
• Garlic powder (1/4 tsp/1g)—optional for a savory kick
• For Garnish:
• Pecans (1/3 cup/40g), toasted and roughly chopped (walnuts work too!)
• Fresh parsley (2 tbsp/6g), chopped (for a pop of color)
• Balsamic glaze (1-2 tbsp/15-30ml)—optional drizzle for a sweet-tart finish

If you’re missing an ingredient, don’t sweat it. Swap pecans for pumpkin seeds if you need nut-free. Use maple syrup instead of balsamic glaze for a sweeter note. If pears aren’t in season, apples work in a pinch (though the flavor is a little different—still delicious!). For gluten-free guests, all ingredients are naturally safe, but double-check the balsamic glaze if you use store-bought.

I recommend California Olive Ranch for olive oil—it gives a nice fruity note. For pears, local farmers’ market finds are always best. If you want to punch up the flavor, add a pinch of cayenne or smoked paprika (learned that one after a few “bland” batches). All in all, these ingredients come together for a fall side dish that’s simple, flexible, and totally crave-worthy.

Equipment Needed

Don’t worry—no fancy gadgets required. Here’s what I use every time I make roasted Brussels sprouts with pears:

• Baking sheet: Large, rimmed, ideally nonstick. If you’ve got a heavy-duty sheet, even better for caramelization.
• Mixing bowl: Medium-sized—helps with tossing sprouts and pears in oil and seasoning.
• Chef’s knife: Sharp enough for cleanly halving sprouts and slicing pears. A paring knife works in a pinch.
• Cutting board: I use a sturdy wooden one. Plastic is fine if you want easy cleanup.
• Spatula or tongs: For turning the veggies halfway through roasting—silicone spatula helps avoid sticking.
• Measuring spoons: For oil and spices.
• Oven mitts: Trust me, those sheet pans get hot!

If you don’t have a rimmed baking sheet, you can use a glass baking dish (just know the veggies won’t get quite as crispy). For even browning, line your sheet with parchment paper. Don’t forget to toast the pecans in a dry skillet or toaster oven—watch them closely, they burn fast. I usually clean my chef’s knife and spatula right after prepping (pear juice gets sticky!). For budget-friendly options, IKEA’s cutting boards and Target’s baking sheets work just fine—learned that after my old pans warped in the oven.

Preparation Method

1. Preheat the oven:
   
   Set your oven to 425°F (220°C). Give it a good 10 minutes to heat up—hot oven equals crispy Brussels sprouts!
2. Prep the Brussels sprouts:
   
   Trim the ends and remove any yellow outer leaves. Slice each sprout in half lengthwise. You want about 1 lb (450g) halved sprouts.
   
   Tip: If the sprouts are large, quarter them so they cook evenly.
3. Slice the pears:
   
   Core and cut 2 medium pears into thick wedges (about 8 per pear). Keep the skin on for texture and color.
   
   Warning: Overripe pears turn mushy—use firm but ripe ones for best results.
4. Toss with oil and seasoning:
   
   In a mixing bowl, combine Brussels sprouts and pear wedges. Drizzle with 3 tbsp (45ml) olive oil, 1/2 tsp (3g) salt, 1/4 tsp (1g) black pepper, and the optional 1/4 tsp (1g) cinnamon and garlic powder. Toss until evenly coated.
   
   Sensory cue: Everything should look glossy but not drenched.
5. Arrange on baking sheet:
   
   Spread the mixture out in a single layer on your rimmed baking sheet. Make sure there’s some space between pieces—crowding leads to steaming, not roasting!
   
   Personal tip: Place sprouts cut-side down for extra crispiness.
6. Roast:
   
   Pop the sheet in the oven and roast for 20 minutes. At the halfway mark (10 minutes), use a spatula or tongs to flip everything so it browns evenly.
   
   Troubleshooting: If you notice burning, check your oven temp—some run hot.
7. Toast pecans:
   
   While veggies roast, toast 1/3 cup (40g) pecans in a dry skillet over medium heat, 2-3 minutes. Stir often—when they smell nutty and turn golden, they’re done.
   
   Prep note: Let pecans cool, then roughly chop.
8. Check for doneness:
   
   Brussels sprouts should be golden and crispy on the edges, pears soft but holding shape. If not, give them 5 more minutes.
   
   Sensory cue: You’ll see caramelization and smell sweet, nutty aromas.
9. Garnish and serve:
   
   Transfer to a serving platter. Sprinkle with toasted pecans and chopped parsley. Drizzle with 1-2 tbsp (15-30ml) balsamic glaze if desired.
   
   Efficiency tip: Garnish right before serving to keep pecans crunchy.

This recipe is forgiving, but those little touches—like cut-side-down sprouts and quick flipping—make a difference. If you’re prepping ahead, slice pears last to keep them from browning. And don’t be afraid to taste as you go; that’s how you’ll find your perfect balance!

Cooking Tips & Techniques

I’ve made roasted Brussels sprouts with pears more times than I can count—here are the tricks I’ve learned along the way:

• Don’t overcrowd the pan: If the veggies are too close, they’ll steam instead of roast. Use two sheets if needed.
• Cut everything evenly: Similar sizes help everything cook at the same rate. Uneven pieces lead to burnt bits and undercooked chunks (trust me, I’ve been there!).
• Use parchment for easy cleanup: Sticky caramelization can be tough to scrub off. Parchment makes life easier.
• Flip halfway: This is non-negotiable for crispy sprouts. I tried skipping it once—ended up with soggy veggies.
• Toast nuts separately: I used to toss pecans in with the veggies—not a good idea. They burn fast. Toast in a skillet or oven while the veggies roast.
• Watch your pears: Overripe pears get mushy. If you’re stuck with soft pears, roast them 5 minutes less or add them halfway through.
• Multitask: While the veggies roast, toast nuts, chop parsley, and clean up. Keeps things efficient, especially if you’re cooking for a crowd.
• Taste and adjust: If you want more zing, add a dash of lemon juice or extra balsamic. Seasoning is personal—find your sweet spot.

One time, I forgot to flip the veggies, and my Brussels sprouts came out pale and soggy—lesson learned! Another batch, I accidentally burned the pecans (total rookie mistake). Now I always keep a close eye and use a timer. Consistency comes with practice—and a little patience. Stick to these tips, and your roasted Brussels sprouts with pears will be a hit every time.

Variations & Adaptations

Here’s where you can really make roasted Brussels sprouts with pears your own! Over the years, I’ve experimented a ton, and these are my favorite twists:

• Dietary swaps: For nut allergies, use toasted pumpkin seeds or sunflower seeds instead of pecans. Want it vegan? Skip the balsamic glaze or use maple syrup.
• Seasonal flavors: Try swapping pears for apples when they’re in season. Fuji or Gala work great. In winter, add cranberries for a tart bite.
• Spice it up: Add a pinch of smoked paprika or cayenne for a little heat. I’ve tossed in some rosemary or thyme for a more herbaceous flavor—especially nice for holiday spreads.
• Different cooking method: If you don’t have an oven, sauté the sprouts and pears in a large skillet over medium-high heat. You won’t get the same crispy edges, but it’s still tasty and fast.
• Personal favorite: I once used a mix of purple and green Brussels sprouts (found at the farmers’ market) and roasted with a touch of orange zest. The color pop and citrus zing were fantastic!

If you’re cooking for picky eaters, leave out the nuts and offer them on the side. Prefer sweeter notes? Drizzle with honey instead of balsamic. For gluten-free needs, this recipe is safe as-is, but double-check store-bought glazes. Don’t be afraid to get creative—there’s no wrong way to enjoy roasted Brussels sprouts with pears!

Serving & Storage Suggestions

For the best flavor, serve roasted Brussels sprouts with pears warm—straight from the oven. I love arranging them on a rustic platter, sprinkled with pecans and parsley for a pop of color. If you’re hosting a dinner, pair with roast chicken, pork tenderloin, or a hearty grain salad. For brunch, they go surprisingly well with frittatas and crusty bread.

Leftovers? Store in an airtight container in the fridge for up to 3 days. The flavors deepen overnight, and the pears get even sweeter. To reheat, spread the veggies on a baking sheet and pop in a 400°F (200°C) oven for 5-7 minutes—keeps them from getting soggy. You can also microwave, but you’ll lose some crispiness (not the end of the world!).

If you want to freeze, skip the nuts and parsley and freeze the roasted veggies in a single layer first, then transfer to a bag. Thaw in the fridge and reheat in the oven. Honestly, fresh is best, but leftovers make for a quick, tasty lunch. The balsamic glaze and nuts should be added after reheating for maximum crunch.

Nutritional Information & Benefits

Each serving of roasted Brussels sprouts with pears (about 1 cup) is around 160 calories, with 7g fat, 4g protein, and 20g carbs. Brussels sprouts are loaded with vitamin C, fiber, and antioxidants. Pears add natural sweetness, vitamin K, and extra fiber. Pecans offer healthy fats and a bit of protein.

This recipe is naturally gluten-free, vegetarian, and can be made nut-free by swapping the pecans. It’s low in cholesterol and makes a good choice for anyone watching their sugar intake (just skip the drizzle if needed). If you’re allergic to nuts, pumpkin seeds are a safe, crunchy alternative. From a wellness perspective, I love that this dish keeps you full and energized without weighing you down. It’s a feel-good side dish you’ll come back to again and again.

Conclusion

Roasted Brussels sprouts with pears is one of those recipes worth trying—simple, flavorful, and totally flexible. It’s perfect for fall, easy enough for busy weeknights, and special enough for holiday tables. Don’t be shy about playing with flavors and textures to make it your own. I love how it brings people together, sparks smiles, and makes any meal feel a little more festive.

If you give this recipe a whirl, let me know how it turns out! Leave a comment, share your tweaks, or tag me on social media with your version. I’m always excited to see new adaptations (and, honestly, I learn something new each time). So grab some Brussels sprouts, pears, and your favorite baking sheet—here’s to warm kitchens, happy families, and delicious memories. You’ve got this!

FAQs – Roasted Brussels Sprouts with Pears

Can I use frozen Brussels sprouts?

Fresh is best for crispy edges, but you can use frozen sprouts in a pinch. Thaw and pat dry before roasting to avoid sogginess.

What type of pear works best?

Bosc and Anjou pears are ideal—they hold their shape and offer great flavor. Avoid overripe pears, which can turn mushy during roasting.

Can I make this recipe ahead?

Absolutely! Roast the veggies, cool, and store in the fridge. Reheat in the oven before serving for the best texture.

Is this recipe gluten-free?

Yes! All main ingredients are naturally gluten-free. Just check your balsamic glaze if you use a store-bought version.

How do I keep the pears from turning brown?

Slice pears just before tossing with oil and seasoning. If you need to prep ahead, rub slices with a little lemon juice to slow browning.

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