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I think Brussels sprouts are one of those vegetables that a lot of people don’t like. Or at least they think they don’t like them. I’ve found that it’s all in the preparation. Boiling them does their flavor a great disservice. Roasting and browning them, on the other hand, makes them down right delicious.
So when I was flipping through a free health magazine that I receive called Body & Soul, I knew that I had to try this recipe. I had Brussels sprouts, onions, and pears from the farm as well as thyme in our garden. This is a wonderful fall dish that would be worthy even of a celebration table. And any recipe that can turn the disdained Brussels sprouts into something your husband goes back for thirds on is worth sharing, right?
Roasted Brussel Sprouts with Pears & Thyme
from Body & Soul Magazine
- 2 pounds brussel sprouts, trimmed and halved
- 2 red Bartlett pears, cored and cut into wedges (I used local green pears)
- 6 shallots, quartered (I used regular sliced onions)
- 10 fresh thyme sprigs
- 3 tablespoons olive oil (could use ghee, coconut oil, lard, or tallow as well)
- sea salt & ground pepper
- 2 tablespoons lemon juice (I used apple cider vinegar)
- Preheat oven to 425. On two large rimmed baking sheets, toss Brussel sprouts, pears, shallots, thyme, and oil; season with salt and pepper.
- Roast until Brussel sprouts are tender and browned, 30 to 35 minutes, rotating pans halfway through. Toss with lemon juice and serve warm.
my (grain-free) cookbook
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