Roasted Brussels Sprouts And Pears Food

BRUSSELS SPROUTS WITH TOASTED PECANS

Steps:

• In a large skillet, toast the pecans over medium heat until fragrant and lightly browned, about 8 minutes. Remove from the pan and set aside.
• Meanwhile, remove any wilted outer leaves from the brussels sprouts and cut off the stems. Soak the sprouts in cold water and drain well.
• Using the same skillet, melt the butter over medium heat until bubbly. Add the brussels sprouts and seasoned salt. Stir and cook, tossing frequently, until barely tender, 12 to 15 minutes.
• Add the brown sugar, pepper and reserved pecans to the skillet. Toss the brussels sprouts to coat and cook, stirring frequently, until the sugar is melted and the brussels sprouts are coated in the melted sugar and pecans, about 2 more minutes. Transfer to a warm serving dish and serve immediately.

ROASTED BRUSSELS SPROUTS

Steps:

• Preheat oven to 400 degrees F.
• Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt ( I like these salty like French fries), and serve immediately.

ROASTED BRUSSELS SPROUTS WITH PEARS

Steps:

• Preheat oven to 400°. Place Brussels sprouts in a 15x10x1-in. baking pan; toss with oil, salt and pepper. Roast 20 minutes, stirring halfway. Add pear and walnuts to pan. Roast until Brussels sprouts are lightly charred and tender, 15-20 minutes., Meanwhile, in a small saucepan, bring vinegar to a boil. Reduce heat; simmer, uncovered, until syrupy, 8-10 minutes., In a large bowl, combine Brussels sprouts mixture, balsamic syrup and rosemary; toss to combine.

ROASTED BRUSSEL SPROUTS WITH PEAR AND PISTACHIO

Steps:

• Preheat oven to 425°F Place the prepared brussels sprouts on a baking sheet and pour on the olive oil, salt, and pepper. Mix with clean hands. Place the pear halves, cut sides-down, on the baking sheet, making sure there is enough oil to coat their cut surfaces.
• 2. Roast the brussels sprouts and pear for about 20 minutes. Then turn the brussels sprouts with a metal spatula so that both sides will get caramelized. Check the pear -- it many not be caramelized at this point.
• 3. After another 10 minutes, turn the brussels sprouts again. Flip the pear. Reduce the oven heat to 375°F.
• 4. Add the pistachios -- you just want to heat them up and toast them slightly.
• 5. After 5 minutes, remove the baking sheet from the oven. Squeeze lemon juice directly over all the ingredients. Use your spatula to chop up the pear halves. Toss everything thoroughly, check the seasoning, and serve on a platter or in a bowl.

BONNIE'S ROASTED BRUSSELS SPROUTS AND PEARS

Steps:

• 1. Select two large pears for this dish. Note: This is a good vegetarian dish if you omit the bacon.
• 2. Preheat the oven to 400 degrees. Grease the baking pan with olive oil.
• 3. DO THIS FIRST Remove loose outer leaves and stem ends of the Brussels sprouts and cut them in half lengthwise. Wash and core the unpeeled pears and cut into 1-inch chunks. Peel and slice the onion.
• 4. THEN In a large bowl, combine the prepared Brussels sprouts, pears, and onion. Drizzle all with the 3 tablespoons of olive oil and gently mix with your hands until thoroughly coated. (Don't add the nuts, dried cranberries, honey, or red wine vinegar until you are ready to serve)
• 5. FINALLY Spread the sprouts and pear mixture out on the prepared baking sheet and sprinkle lightly with kosher salt and coarse ground pepper to taste.
• 6. BAKE IT! Bake for about 50 minutes or more until brown. Turn as it browns.
• 7. Measure cranberries and nuts.. Mix about 1 teaspoon of water to the cranberries.
• 8. TOAST YOUR NUTS Place a dry skillet over medium heat. Add the chopped walnuts and cook and stir until lightly browned. Cool slightly then add the cranberries and cover the pan. (This will soften the cranberries just right) Set aside.
• 9. COOK BACON Dice the bacon and cook in a skillet over medium heat until crisp. Drain on paper towels. Cool and chop, set aside..
• 10. SERVE You may serve from a bowl or directly from the pan. Add the cooked bacon, cranberries, and toasted walnuts and gently toss. Now, drizzle 2 tablespoons of red wine vinegar and 2 teaspoons of honey over the pan and toss again. Season to your taste by adding more red wine vinegar or honey if you desire. Serve immediately.

ROASTED BRUSSELS SPROUTS

Steps:

• Preheat oven to 400 degrees F.
• Cut the bottom of each brussels sprout off (about 1/4" or less) and then slice in half lengthwise.
• Toss all ingredients and place in a single layer on a baking dish.
• Roast for 25 minutes or until brussels sprouts are slightly browned and tender throughout.
• Serve hot or cold.