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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.
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my (grain-free) cookbook
All information found on Nourishing Days is editorial in nature and therefore meant to motivate and inspire rather than be construed as medical advice.
Any statements or claims about the health benefits of supplements or foods made here have not been evaluated by the FDA and as such are not intended to diagnose, treat, cure or prevent any disease..
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