Roasted Brussels Sprouts With Pears, Walnuts and Bacon
- 1 pound Brussels sprouts
- 1 large Bosc, Best Ever or Comice pear
- 1 small onion or medium shallot, optional
- 3 tablespoons extra-virgin olive oil, plus more for the baking pan
- Kosher salt and freshly ground black pepper, to taste
- 1/4 cup chopped toasted walnuts (substitute pecans or hazelnuts if preferred)
- 3 strips bacon, thick-cut
- 2 teaspoons good-quality balsamic vinegar, to taste
Steps to Make It
- Preheat the oven to 400 F.
- Lightly brush a rimmed baking sheet with extra-virgin olive oil.
- Trim the stem ends of the Brussels sprouts. Remove loose outer leaves. Cut the trimmed sprouts in half lengthwise.
- Core the pear and cut it into 1-inch pieces or wedges. There’s no need to peel the pear.
- Slice the small onion or shallot, if using.
- In a large bowl, combine the sliced sprouts, pear and sliced onion or shallot. Drizzle with the 3 tablespoons of olive oil and toss to coat thoroughly.
- Spread the sprouts and pear mixture out on the prepared baking sheet and sprinkle lightly with kosher salt and a few grinds of pepper.
- Bake for about 30 to 40 minutes, or until the vegetables and pears are browned, turning about every 10 minutes.
- Meanwhile, toast the walnuts and cook the bacon.
- Place a dry skillet over medium heat. Add the chopped walnuts and cook until lightly browned and aromatic, stirring and turning frequently.
- Dice the bacon and cook in a skillet over medium heat until crisp. Remove the bacon to paper towels to drain. Set aside.
- Remove the Brussels sprouts to a serving bowl. Add the diced bacon and toasted walnuts and toss.
- Drizzle 1 teaspoon of balsamic vinegar over the sprouts and toss. Taste and add more balsamic vinegar, as desired. Serve hot.
Recipe adapted from the spruce eats