Real Recipes From Real Home Cooks ®

bonnie’s roasted brussels sprouts and pears

Recipe by
BonniE !
Cottonwood, CA

We have an abundance of beautiful pears on the tree in the backyard. So I have been experimenting with using pears in my recipes. No complaints here. The flavors in this dish will keep you coming back for more. It is simply delicious! Definitely company worthy. Enjoy.

yield 4 generous servings..cook time 40 to 50 mins until brown.
prep time 20 Min
cook time 50 Min
method Bake

Ingredients For bonnie’s roasted brussels sprouts and pears

  • 1 pound brussels sprouts
  • 2 large pears, washed and unpeeled
  • 1 medium onion, sliced
  • 4 slces bacon, cooked and chopped
  • 1/4 cup chopped walnuts
  • 1/4 cup cranberries or dried cherries
  • 2 tablespoons red wine vinegar
  • 2 teaspoons organic raw honey
  • kosher salt and coarse ground pepper
  • 3 tablespoons olive oil

How To Make bonnie’s roasted brussels sprouts and pears

  • Fresh pears from my tree!
    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.
  • Cut off the ends and remove outside leaves.
    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.
  • Combine pears, onion, and Brussels sprouts
    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..
  • Dress with red wine vinegar and organic raw honey
    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.