Savory Roasted Brussels Sprouts with Pear and Pistachio Delight
This delectable dish combines the earthy flavors of roasted Brussels sprouts with the sweet, juicy notes of Bosc pear and the crunchy texture of pistachios, creating a delightful symphony of taste and texture. The roasting enhances the natural sweetness of the sprouts and pears, while the pistachios add a crunchy finish. For an added twist, a drizzle of teriyaki sauce brings a burst of flavor, making this a perfect side dish for any meal. Ideal for gatherings, this recipe is not only delicious but visually stunning as well, with vibrant colors and appealing presentation. Whether served warm or at room temperature, it's sure to impress your guests and elevate your dining experience.
N/A
Servings
89
Calories
7
Ingredients
Ingredients
Brussels sprouts
1 lb (halved lengthwise)
Olive oil
3 tablespoons (none)
Salt
1/2 teaspoon (none)
Black pepper
6 grinds (none)
Bosc pear
1 (halved lengthwise and cored)
Shelled pistachios
1/4 cup (chopped coarsely)
Lemon juice
1/2 large lemon (freshly squeezed)
Instructions
1
1. Preheat your oven to 425°F (220°C).
2
2. In a large bowl, combine the halved Brussels sprouts with olive oil, salt, and black pepper. Toss well using your hands to ensure even coating.
3
3. Place the coated Brussels sprouts on a baking sheet. Cut the Bosc pear into halves, remove the core, and lay the pear halves, cut side down, on the same baking sheet alongside the Brussels sprouts. Make sure the cut surfaces of the pear are well-coated in oil.
4
4. Roast in the preheated oven for about 20 minutes. After 20 minutes, use a metal spatula to carefully turn the Brussels sprouts, and check the pears for caramelization (they may need more time).
5
5. After another 10 minutes, turn the Brussels sprouts again, flip the pears, and reduce the oven heat to 375°F (190°C).
6
6. Add the coarsely chopped pistachios to the baking sheet, allowing them to toast slightly for about 5 minutes.
7
7. Once done, carefully remove the baking sheet from the oven. Squeeze the juice of half a lemon over all the ingredients. Use the spatula to chop the pear halves into smaller pieces and toss everything thoroughly. Taste and adjust the seasoning if necessary.
8
8. Serve the roasted Brussels sprouts and pears on a platter or in a bowl, and consider drizzling with teriyaki sauce and a pinch of crushed red pepper flakes for an added kick.
Nutrition Information
6g
Fat
8g
Carbs
2g
Protein
2g
Fiber
2g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is the primary dish in this recipe?
The recipe is for Savory Roasted Brussels Sprouts with Pear and Pistachio Delight, a healthy vegetable side dish.
Is this Brussels sprouts recipe vegetarian?
Yes, this recipe is vegetarian as it contains only plant-based ingredients.
Is this recipe gluten-free?
Yes, it is tagged as gluten-free; however, if you choose to add the optional teriyaki sauce, ensure it is a gluten-free variety.
How many calories are in one serving of this dish?
There are approximately 89 calories per serving.
What temperature should I preheat my oven to?
You should preheat your oven to 425°F (220°C) for the initial roasting phase.
What type of pear is best for this recipe?
The recipe specifically calls for Bosc pears because they hold their shape well when roasted.
How should I prepare the Brussels sprouts?
The Brussels sprouts should be halved lengthwise before roasting.
How much olive oil is required?
You will need 3 tablespoons of olive oil to coat the sprouts and pears.
How long do the Brussels sprouts roast in the first step?
The sprouts and pear halves roast for an initial 20 minutes before being turned.
When should I add the pistachios to the baking sheet?
Add the coarsely chopped pistachios during the last 5 minutes of roasting to allow them to toast slightly.
What is the purpose of adding lemon juice?
Fresh lemon juice is squeezed over the ingredients at the end to add acidity and brightness to the roasted flavors.
Do I need to peel the Bosc pear?
No, the instructions indicate you should just halve the pear lengthwise and remove the core.
At what point do I lower the oven temperature?
Lower the oven temperature to 375°F (190°C) after approximately 30 minutes of roasting (20 minutes initially plus another 10).
What is the fat content of this recipe?
This dish contains 6 grams of fat per serving.
How many carbohydrates are in a serving?
There are 8 grams of carbohydrates per serving.
Does this recipe contain fiber?
Yes, each serving provides 2 grams of dietary fiber.
How much protein does this dish provide?
Each serving contains 2 grams of protein.
What should I do if the pears aren't caramelized after 20 minutes?
The instructions suggest checking them for caramelization and giving them more time if necessary during the second roasting phase.
What optional garnish can I use for extra spice?
You can add a pinch of crushed red pepper flakes for an added kick.
Is there a recommended sauce for drizzling?
The recipe suggests drizzling the final dish with teriyaki sauce for a burst of flavor.
How much salt and pepper should I use?
Use 1/2 teaspoon of salt and about 6 grinds of black pepper.
Can this be served at room temperature?
Yes, it can be served either warm or at room temperature, making it ideal for gatherings.
How do I ensure the pear halves are properly cooked?
Lay them cut side down on the baking sheet and ensure the cut surfaces are well-coated in oil.
Should the pistachios be whole or chopped?
The recipe specifies using 1/4 cup of shelled pistachios that are coarsely chopped.
What is the best way to mix the sprouts with oil?
The recipe recommends using your hands in a large bowl to ensure the Brussels sprouts are evenly coated.
How much sugar is in this recipe?
There are 2 grams of sugar per serving, largely from the natural sweetness of the pear.
When do I cut the pear into smaller pieces?
Once the baking sheet is removed from the oven, use a spatula to chop the roasted pear halves into smaller pieces before tossing.
Is this dish considered a healthy recipe?
Yes, it is tagged as a healthy, seasonal dish featuring nutrient-dense vegetables and nuts.
How many ingredients are in this recipe?
There are 7 main ingredients: Brussels sprouts, olive oil, salt, black pepper, Bosc pear, pistachios, and lemon juice.
What tools do I need for this recipe?
You will need a large bowl, a baking sheet, and a metal spatula.