Roasted Brussels Sprouts With Pears And Pistachios Recipes

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.

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.

Steps:

• In a large skillet, heat the olive oil over medium heat. Add the Brussels sprouts and shallot and saute until just wilted, about 5 minutes, being careful not to let them burn. Add the lemon zest, juice and pistachios and continue to saute until completely heated through, 3 to 5 minutes. Top with a sprinkle of sea salt.

Steps:

• Heat oven to 425.
• cut the bottoms off the Brussels sprouts and trim any damaged leaves. Cut in half.
• Add the rest of the ingredients into a bowl. Mix to combine. Add Brussels sprouts and mix until coated.
• Put in a roasting pan in the oven for 45 minutes, stiring once after about 25 minutes, until brown and caramelized.

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.

Steps:

• Preheat oven to 375 degrees. Combine brussels sprouts, onions and pistachios in a bowl and toss with spices, olive oil and wine.
• Roast brussels sprout mixture on sheet pan for 12 to 15 minutes, shaking pan about halfway through to ensure even cooking. Serve hot.

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.