I can eat an entire bowl of these Brussels sprouts and still go back for seconds. It is a great side dish at dinner, especially in the fall and winter. The sweetness of the pear, the tartness of the dried cranberries, and the caramelized edges of the Brussels sprouts make for smiling faces around my family table. For the best-tasting Brussels sprouts, bake them on a large rimmed baking sheet to ensure they have plenty of room to spread out. Crowding them into a small baking pan will cause them to steam, which won’t let them get that crisp texture.
This recipe comes from Ayesha Curry’s new cookbook, A Seasoned Life. Buy it here.
- Yields: 4 servings, plus leftovers
- Difficulty: Easy
- Total: 1 hr
- Active: 30 mins
- 1 ½ pounds Brussels sprouts (about 30), halved
- 2 pears, cored and cut into 8 wedges each
- ½ cup yellow onion, finely chopped
- 2 tablespoons extra-virgin olive oil
- Kosher salt
- Freshly ground pepper
- 3 or 4 lemon wedges
- 1 tablespoon honey
- ¼ cup dried cranberries
- Preheat the oven to 450°F. Line a rimmed baking sheet with aluminum foil.
- In a large bowl, combine the Brussels sprouts, pears, and onion and toss to coat with the olive oil. Season with a few pinches each of salt and pepper.
- Transfer to the prepared baking sheet and bake until the Brussels sprouts are golden brown and have started to crisp and the pears have caramelized, 25 to 30 minutes, stirring once halfway through cooking.
- Squeeze three of the lemon wedges over the pan and drizzle with the honey. Toss in the dried cranberries, mix everything well, and taste, adding another squeeze of lemon or more salt and pepper if desired. I promise this dish will not disappoint.