Makes 6 servings
Sweet
honey and pears act as a foil to the earthy Brussels sprouts. It's a
simple yet elegant dish that is ideal for a holiday dinner.
2 pounds Brussels sprouts, trimmed and halved
2 large Bartlett or Bosc pears, unpeeled, and thinly sliced
2 teaspoons extra virgin olive oil
3 tablespoons honey
2 teaspoons lemon juice
zest of 1/2 lemon
2 teaspoons fresh minced ginger
4 sprigs fresh thyme, plus extra for garnish
salt and several cranks of freshly ground black pepper
1/4 cup lightly toasted walnuts, chopped
Preheat oven to 400 degrees F. In a large saucepan boil Brussels sprouts for 2 minutes; drain.
In
a large bowl, combine all ingredients (except walnuts) and toss until
vegetables are well coated. Lay vegetables in a single layer on a
tin-foil lined baking sheet (for easy clean-up). Roast for 20 minutes,
turning once, or until vegetables have a few brown spots.
Place
cooked vegetables in a serving dish. Drizzle with a little extra virgin
olive oil. Sprinkle with toasted walnuts and some extra salt and thyme.
Serve immediately.
-Recipe courtesy of Susan Russo at Food Blogga