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Roasted Brussels Sprouts with Pears

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This easy fall side dish combines crispy, caramelized Brussels sprouts with sweet roasted pears, toasted pecans, and a hint of spice for a crowd-pleasing, comforting recipe. Perfect for weeknights or holiday gatherings, it’s naturally gluten-free, vegetarian, and full of autumn flavor.

Ingredients

Scale
  • 1 lb Brussels sprouts, trimmed and halved
  • 2 medium pears (Bosc or Anjou), ripe but firm, cored and sliced into thick wedges
  • 3 tbsp olive oil (extra virgin preferred)
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly ground black pepper
  • 1/4 tsp ground cinnamon (optional)
  • 1/4 tsp garlic powder (optional)
  • 1/3 cup pecans, toasted and roughly chopped (or walnuts)
  • 2 tbsp fresh parsley, chopped
  • 1–2 tbsp balsamic glaze (optional, for drizzling)

Instructions

  1. Preheat oven to 425°F (220°C) and allow to heat for 10 minutes.
  2. Trim ends and remove yellow leaves from Brussels sprouts. Slice each in half lengthwise (quarter if large).
  3. Core and slice pears into thick wedges (about 8 per pear), keeping skin on.
  4. In a mixing bowl, toss Brussels sprouts and pear wedges with olive oil, salt, pepper, and optional cinnamon and garlic powder until evenly coated.
  5. Spread mixture in a single layer on a rimmed baking sheet, placing sprouts cut-side down for crispiness.
  6. Roast for 20 minutes, flipping everything halfway through for even browning.
  7. While roasting, toast pecans in a dry skillet over medium heat for 2-3 minutes until golden and fragrant. Let cool, then chop.
  8. Check for doneness: sprouts should be golden and crispy, pears soft but holding shape. Roast 5 more minutes if needed.
  9. Transfer roasted veggies to a serving platter. Sprinkle with toasted pecans and parsley. Drizzle with balsamic glaze if desired. Serve warm.

Notes

For best results, don’t overcrowd the pan—use two sheets if needed. Cut veggies evenly for even cooking. Toast nuts separately to avoid burning. Use parchment for easy cleanup. Swap pecans for pumpkin seeds for nut-free. Add a pinch of cayenne or smoked paprika for heat. Store leftovers in the fridge up to 3 days; reheat in the oven for crispiness.

Nutrition

Keywords: roasted brussels sprouts, pears, fall side dish, vegetarian, gluten-free, holiday, easy, healthy, Thanksgiving, autumn

Find it online: https://katedishes.com/roasted-brussels-sprouts-with-pears-recipe-easy-fall-side-dish/