Sometimes Pears Just Happen: Why I Love This Recipe
Okay, confession time! The first time I made Roasted Brussels Sprouts with Pears was totally by accident—I had exactly zero potatoes in the house, loads of random pears (thanks, overzealous farmers market impulse), and about a week until they went squishy. So I figured: why not toss ’em with my regular brussels sprouts and see what happens? As it turns out, sometimes the universe gives you a nudge (or a fruit bowl about to turn) right into something delicious. And now this is one of those dishes I make when I want to feel like a proper grown-up cook, but I secretly just want to use up the odd bits in my fridge. Also, my little cousin once called it ‘vegetable candy,’ so I guess that’s a win?
Why You’ll Probably Love This, Too
I bust this out on busy nights because it’s, well, the easiest way to get veggies tasting like a treat. My family sort of lost their minds over it during last Thanksgiving (even my Uncle Pete, who thinks he hates brussels sprouts). And honestly—I used to dread scrubbing tiny cabbages, but now I slap on some music, do a terrible dance shuffle at the sink, and it’s like kitchen therapy. Oh, and you know that moment when you’re halfway into roasting, and you realize someone ate half the ingredients you meant to use? (Not naming names, but—it’s usually me.) You can actually swap things in and out here, which saves my bacon all the time.
What You Need (And What I Sometimes Swap In)
- 500g (about 1 lb) brussels sprouts, trimmed and halved. (I sometimes use frozen ones—microwave them first so they roast properly!)
- 2 ripe—but not mushy—pears, cored and sliced into chunky wedges. My grandma loved Bosc, but honestly, use whatever’s hanging about.
- 2-3 tablespoons olive oil. Butter works in a pinch, just go a bit lighter or everything gets soggy.
- 1 teaspoon sea salt (I’m always heavy-handed; do what feels right)
- Freshly ground black pepper—big fan of coarse, less so the pre-powdered stuff
- 1 tablespoon honey or maple syrup (optional, but highly recommended for those caramel-y edges. Agave does just fine if that’s what you’ve got.)
- A handful of chopped walnuts or pecans. Or if, like my mate Lucy, you have a nut allergy, just leave them out or try toasted seeds instead.
- Zest from 1 lemon, although I sometimes skip it if I can’t be bothered juicing/cleaning a grater—I regret it nearly every single time.
- Optional: Few sprigs of fresh thyme. Dried works kinda okay. I once forgot both and forgave myself immediately.
How I (Usually) Roast These
- Preheat your oven to 215°C (or 425°F, give or take)—a hot oven’s your friend here. Line a big baking tray with parchment if you’re anti-scrubbing pans like me.
- Chuck those brussels sprouts onto the tray; drizzle with the olive oil and give ’em a good rub around—get your hands in there, unless you’re deeply anti-mess. Toss in the pears. Season pretty liberally with salt and pepper.
- This is where I usually sneak a rogue taste of the raw pear slices. Don’t judge.
- Drizzle honey or maple syrup onto the whole lot. Not too much or it’ll get oddly sticky (unless you like that… I mean, you do you). Toss on walnuts and the lemon zest (if you’re using them), plus the thyme if you’re fancy.
- Spread everything out—like, really try for a single-ish layer. Overcrowding = sogginess. No thanks.
- Roast for about 25-ish minutes, stir about halfway through. Sometimes it takes closer to 35 if I’ve overcrowded the pan or cut things unevenly. Don’t stress about it—just poke a brussels sprout at the 25 mark and see if it’s golden and tender.
- Let them cool for a couple minutes, mainly to avoid setting your tongue on fire. Plate up and let chaos ensue. Actually, I find it works better if you try not to snitch too many straight off the pan, but honestly, all bets are off at my place.
Notes from the Land of Trying Too Hard
- If your pears are on the squishier side, roast them a bit later—maybe toss them on halfway through. Otherwise, you might get a fruity mush (not the actual worst, but still.)
- I once used way too much lemon zest and everyone made faces—less is more, apparently.
- Honestly, don’t freak if things look a little caramelized (read: brownish) around the edges… that’s the sweet spot.
Variations and a (Slightly) Regrettable Experiment
- Try apples if pears are a no-go… though I still think pears steal the show.
- Bacon bits? Yes—if you’re feeling faintly decadent. Or swap honey for a splash of balsamic for a sharper tang.
- Once I put blue cheese crumbles on top while everything was hot. It was honestly—a bit much. If you love strong cheese, maybe try a little goat cheese instead?
Stuff You’ll Need (Or Sort Of Need)
- Baking tray (though I’ve made this using two small pans when my big one vanished—just swap ’em halfway for even roasting)
- Paring knife and board (if you’re using pre-cut brussels, just fingers or a butter knife works in a pinch)
- Mixing bowl (or skip it and toss everything straight on the pan, less washing up in my book)
What About Leftovers (If There Are Any)?
Store any extras in a lidded container in the fridge. They’re honestly fine for 2-3 days, but in my house they never last until bedtime. They’re also pretty excellent cold, straight form the container—no shame, we’ve all done it.
How to Serve—I Get a Bit Overexcited Here
We love these as a cozy side with simple roast chicken, but I’ve been known to pile them onto grain bowls or toss ’em with feta for a warm salad. Occasionally, I’ll eat them for breakfast with a poached egg on top (hey, don’t knock it till you’ve tried it). At Christmas, I serve them with a sprinkle of pomegranate seeds for some extra cheer—it’s become a sort-of accidental tradition. Apparently, I’ve started a trend at my mum’s house.
Things I’ve Learned the Hard Way: Pro Tips
- Don’t try to speed roast at a higher temp—it just burns the pears and you’ll lose that lovely sticky caramel-y vibe. I once tried to get clever, didn’t end well.
- Actually, I find it works better if you toss everything on the tray with your hands instead of using a spoon. Less stuff ends up on the floor. Usually.
- Overcrowding is your sworn enemy, unless you prefer steamed to roasted. (Who does, though?)
FAQ—You Actually Asked Me These (Well, Some of You)
- Can I make this ahead? You sure can, though I think it’s best freshly roasted. If you have to reheat, use the oven, not the microwave or they’ll go soggy (I learned the hard way).
- I don’t have parchment paper—will foil work? Yeah, I use foil sometimes, just watch for sticking; a splash more oil always helps.
- Do I have to halve the sprouts? Nah, whole is fine if they’re tiny, just give ’em a stab to let the steam out. But halved gets more crispy edges, which everyone fights over.
- Do you peel the pears? Usually not, unless they look rough. Skin-on holds their shape better (plus, less faff).
- Where did you learn this? Honestly, lots of trial, error, and a nudge from this Smitten Kitchen recipe. Plus, I got some good general roasting advice from Serious Eats’ pan-roasting guide, if you want to geek out.
Just to circle back—if anyone stumbles across a truly brilliant way to keep pears from sandiness, let me know. Somehow, mine are always either perfect or oddly gritty. Guess that’s life, though: never quite predictable, but almost always worth a try.
Ingredients
- 1 lb Brussels sprouts, trimmed and halved
- 2 ripe pears, cored and cut into wedges
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped pecans
- 1 tablespoon balsamic glaze
- 1 teaspoon fresh thyme leaves
Instructions
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1Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
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2In a large bowl, toss Brussels sprouts and pear wedges with olive oil, salt, and black pepper until evenly coated.
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3Arrange the Brussels sprouts and pears in a single layer on the prepared baking sheet, cut side down for the sprouts.
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4Roast in the preheated oven for 18-20 minutes, stirring halfway through, until the sprouts are golden and the pears are tender.
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5Sprinkle the chopped pecans and thyme over the vegetables and roast for an additional 3-5 minutes.
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6Transfer to a serving platter, drizzle with balsamic glaze, and serve warm.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
165cal
Protein:
4 gg
Fat:
9 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
21 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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