Roasted Brussels Sprouts and Pears |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Ingredients:
2 pound(s) brussels sprouts trimmed and halved |
2 whole(s) bartlett or bosc pears unpeeled and thinly sliced |
2 teaspoon(s) olive oil |
3 tablespoon(s) honey |
2 teaspoon(s) lemon juice |
zest of one lemon |
2 teaspoon(s) ginger minced |
4 sprig(s) thyme |
salt and pepper |
1/4 cup(s) walnuts lightly toasted and chopped |
Directions:
1. Preheat oven to 400.
2. In a large saucepan, boil brussels sprouts for 2 minutes; drain.
3. In a large bowl, combine all ingredients (except walnuts) and toss until vegetables are well coated.
4. Lay vegetables in a single layer on a foil-lined baking sheet (for easy cleanup).
5. Roast for 20 minutes, turning once, or until vegatables have a few brown spots.
6. Place cooked vegetables in a serving dish.
7. Drizzle with a little olive oil. Sprinkle with toasted walnuts and some extra salt and thyme.
8. Serve immediately.
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