Bonnies Roasted Brussels Sprouts And Pears Recipes

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.

ROASTED BRUSSELS SPROUTS WITH PEARS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a baking pan.
• Combine Brussels sprouts and pears in a bowl with 2 tablespoons olive oil, diced onion, garlic powder, and salt. Spread into the prepared pan.
• Bake in the preheated oven until browned and tender, 25 to 30 minutes, tossing after 15 minutes to brown evenly.
• While baking, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
• Drain bacon grease form the skillet and discard; add remaining olive oil and balsamic vinegar to the skillet. Cook over low heat, stirring constantly, until mixture reduces slightly, 3 to 4 minutes. Pour over roasted mixture and serve.

THE BEST ROASTED BRUSSELS SPROUTS

Steps:

• Preheat the oven to 425 degrees F.
• Remove the crusts from the bread slices. Cut the bread into large cubes. Transfer to a food processor and pulse until uniformly chopped (the pieces of bread should be slightly smaller than a peppercorn; you should have about 2 cups).
• Transfer to a medium bowl and stir in the melted butter, Parmesan, a pinch of salt and few grinds of black pepper. Spread on a rimmed baking sheet. Bake until golden brown and crisp, stirring halfway through, about 14 minutes. Set aside on a wire rack to cool.
• Meanwhile, place another rimmed baking sheet in the oven to preheat.
• Trim the ends of the Brussels sprouts, remove any tough or bruised outer leaves and cut each in half lengthwise. Toss the Brussels sprouts, olive oil, 1 teaspoon salt and 1/4 teaspoon black pepper in a large bowl.
• Carefully remove the hot baking sheet from the oven and add the Brussels sprouts, cut-side down, in an even layer. Roast until well browned and tender, about 30 minutes.
• Transfer the Brussels sprouts to a serving platter and top with the Parmesan breadcrumbs.

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.

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.