As a chef, I take pride in creating dishes that are both delicious and healthy. One recipe that never fails to impress is my roasted brussel sprouts with pear and pistachio recipe. This dish combines the savory taste of roasted brussels sprouts with the sweet, juicy flavor of perfectly ripe pears and the delightful crunch of pistachios.
What makes this recipe truly special is how simple yet indulgent it is. With just a handful of ingredients, you can create a dish that is not only delicious but also packed with nutrients like fiber, vitamins, and minerals.
So whether you’re looking for a new side dish for your next special occasion or simply want to add some flavor to your family dinners, my roasted brussel sprouts with pear and pistachio recipe is sure to become a crowd favorite. Try it out for yourself and taste the magic!
Why You’ll Love This Recipe
Listen to me, dear reader. I have a recipe that will change the way you think about Brussels sprouts. You may have had them boiled or sautéed, but have you tried roasted Brussels sprouts with pear and pistachio? Trust me, you’ll love this recipe.
Picture it: halved roasted Brussels sprouts with crispy outer layers and tender insides. Add juicy and sweet Bosc pears that complement the nutty flavors from the pistachios. Season everything with freshly ground black pepper and salt for the perfect balance in every bite.
Not only does this dish taste delicious, but it’s also nutritious as well. Brussels sprouts are high in fiber, vitamins C and K, while pears are filled with antioxidants and dietary fiber. Pistachios also provide heart-healthy benefits such as unsaturated fats.
The best part about this recipe is its versatility. You can serve it as a side dish for a big dinner or make a salad out of it for lunch. It’s perfect for vegetarians or anyone looking to add more plants to their diet.
So go ahead! Try this roasted Brussels sprouts with pear and pistachios recipe. I guarantee you’ll love it and impress your guests with your cooking skills.
To make this roasted brussel sprouts with pear and pistachio recipe, you will need the following ingredients:
– 1 pound of Brussels sprouts, halved lengthwise
– 1 large Bosc pear, halved lengthwise and cored
– ⅓ cup shelled pistachios
– 3 tablespoons olive oil
– 1 teaspoon salt
– 6 grinds black pepper
Note that for this recipe, it is important to use fresh ingredients as much as possible to achieve the best taste. Additionally, be sure to properly prepare the Brussels sprouts and pear before roasting as this affects the overall texture and flavor of the dish.
The Recipe How-To
Now that you have your ingredients prepped, it’s time to start cooking! Let me guide you through the step-by-step process of making these delicious Roasted Brussel Sprouts with Pear and Pistachio.
Step 1: Preheat the Oven
First, you want to preheat your oven to 400°F (200°C) and place the oven rack in the middle position.
Step 2: Roast the Brussel Sprouts
Next, take your Brussels sprouts and halve them lengthwise, so that they cook evenly. Then toss them with 3 tablespoons of olive oil, 1 teaspoon of salt, and about 6 grinds of black pepper on a baking sheet. Arrange them cut-side down into a single layer for even roasting. Place the baking sheet in a preheated oven and roast for about 20-25 minutes, flipping them over halfway through. You’ll know they’re done when they are golden brown and tender.
Step 3: Roast the Pears and Pistachios
While the Brussels sprouts are roasting, take your Bosc pear and halve it lengthwise, cored it, then cut each half into thin slices. Toss these slices with some olive oil until coated. Once the Brussels sprouts are halfway through cooking, add the sliced pears to the same baking sheet, spreading them out so that they can roast evenly along with a ¼ cup of shelled pistachios. Roast for another 10-12 minutes or until the pears are caramelized and tender.
Step 4: Combine Everything
Once both the Brussels sprouts and pears are roasted, transfer them to a serving dish, gently mixing them together so that they are well combined. Add any additional salt or black pepper if needed.
Step 5: Garnish Before Serving
Before serving your dish, top it off with some freshly grated Parmesan cheese or crumbled blue cheese if you’re feeling adventurous!
Now your dish is ready to be devoured! The combination of roasted Brussels sprouts, sweet Bosc pears, and crunchy pistachios will leave you wanting more. Enjoy!
Substitutions and Variations
As with many recipes, there is often room for creativity and flexibility. This particular roasted Brussels sprouts recipe is no exception. While the pear and pistachios combination is a delicious one, there are other variations you might want to try.
Firstly, you can swap out the Bosc pear for other types of pears, such as Anjou or Bartlett. Be sure to select a ripe, but firm pear that will roast well in the oven. Additionally, you can replace the pear with crisp apples, which provides a great textural contrast to the tender Brussels sprouts.
If pistachios are not your thing, try substituting them with other nuts like almonds or walnuts. These nuts will complement the sweetness of the roasted pears and add another layer of flavor to your roasted Brussels sprouts.
For seasoning alternatives, consider experimenting with different herbs such as thyme or rosemary instead of black pepper to give your roasted Brussels sprouts another depth of flavour profile.
Lastly, you can add dried fruits such as cherries, cranberries or golden raisins to include a more textured variety in this dish. Another option would be to crumble blue cheese over the top after scattering your pistachios for an extra sharp tangy taste that adds an almost unexpected dimension.
Don’t be afraid of trying out new combinations and let your creativity shine through your recipe decisions. By experimenting with substitutions & variations from our original recipe you just might discover a new crowd pleasing side dish all your own!
Serving and Pairing
As I tasted this dish for the first time, I just knew it was bound to impress your guests. The roasted Brussels sprouts with pear and pistachio recipe is versatile and can serve an array of purposes. It makes for a fantastic side dish that pairs well with almost anything; chicken, fish, beef or lamb. It can also be an ideal vegan main when served with quinoa or brown rice.
For those who enjoy salads, this dish will definitely please you. Serve it alongside a mixed salad bowl, topped off with some fresh feta cheese crumbles. The contrast of flavors and textures will complement each other fabulously since the sweetness of the pears offsets the sourness of the feta cheese.
Another pairing I recommend is alongside delicately spiced dishes like curry or rasam. The sweet pear and nutty pistachios complement the heat in these dishes perfectly. You could even sprinkle some flaked coconut for a tropical twist.
If you’re looking for a something more warming, serve with hearty soups like minestrone or butternut squash soup. The roasted Brussels sprouts with pear and pistachio recipe’s caramelized goodness brings out an intense umami flavor that complements these soups’ creaminess elegantly.
Lastly, you could take things up a notch and add it as toppings for pizza. Sprinkle a handful of roasted Brussels sprouts with pear and pistachio over your pizza crust before adding tomato sauce and shredded mozzarella cheese. Baked golden in the oven, it’s the perfect winter treat!
Make-Ahead, Storing and Reheating
A recipe as delectable as Roasted Brussels Sprouts with Pear and Pistachio is sure to become a family favorite. And while it is best eaten fresh out of the oven, there are times when you need to prepare and store it for later consumption. With our tips on make-ahead, storing, and reheating, you’ll have the perfect solution ready in just a snap.
To get a jumpstart on cooking, you can prepare the recipe ahead of time and refrigerate it until you’re ready to roast. Start by roasting the Brussels sprouts per the recipe instructions, then let them cool down completely. At this point, you can store them in an airtight container in the refrigerator for up to 24 hours. Be sure not to add the pear and pistachio until right before reheating.
If you end up with leftovers or want to make a big batch for meal-prepping ahead of time, storing roasted Brussels sprouts with pear and pistachio is easy-peasy. First, transfer the cooked dish into an airtight container or bag while still allowing enough space for air circulation. Then store it in the refrigerator for up to three days. If you want to keep it longer than that, transfer it into freezer-friendly containers or bags then freeze it within two hours of cooking.
When reheating the already roasted vegetables, aim to crisp them up without drying them out. Simply place them onto an oven-safe dish or skillet and sprinkle some olive oil over them. Reheat them in a preheated oven at 375°F/190°C uncovered for 15-20 minutes until warmed thoroughly. This process helps retain their flavor profile while maintaining texture.
With these storage and reheating tips your roasted Brussels sprouts with pear and pistachio will remain a delectable crowd-pleaser – even when enjoyed as leftovers.
Tips for Perfect Results
To ensure that your roasted Brussel sprouts with pear and pistachio come out perfectly every time, follow these tips and tricks.
Firstly, make sure that the Brussel sprouts are halved evenly. This ensures that they cook evenly in the oven. If some pieces are bigger than others, they will take longer to cook or may become overcooked while waiting for the rest of the dish to be done.
Secondly, use a good quality olive oil when roasting. I recommend using a regular olive oil or extra-virgin olive oil with a low smoke point for this recipe. The oil helps to create a crispy exterior on the Brussel sprouts and adds flavor.
Thirdly, season your dish well with salt and black pepper. Be sure to taste them throughout the cooking process so that you can adjust the seasoning as necessary.
Fourthly, don’t overcrowd the pan when roasting. If there are too many Brussel sprouts in the pan, they won’t have enough space to roast properly, and you’ll end up with mushy sprouts instead of crisp ones.
Finally, be sure to let your roasted Brussels sprouts with pear and pistachio rest for a few minutes before serving. This allows the flavors to meld together and also helps to prevent any burns from hot ingredients. Try serving them with a drizzle of honey or lemon juice for an extra burst of flavor.
By following these simple tips, you’ll ensure that your roasted Brussels sprouts with pear and pistachio turn out perfectly every time. Happy cooking!
As we dive deeper into our roasted brussel sprouts with pear and pistachio recipe, it’s understandable that some may feel hesitant about its preparation. But fret not! I have compiled a list of commonly asked questions to help guide you through the cooking process with ease. From ingredient substitutions to serving suggestions, we’ve got you covered in this FAQ section.
Why do you soak Brussel Sprouts before roasting?
If you’re one to shy away from the bitterness of Brussels sprouts, parboiling them may be a game changer. Not only does it reduce cooking times, but it also allows the leaves to become tender while staying intact, making it easier to achieve the perfect balance of crispy and caramelized sprouts. Whether you’re cooking them in the oven, on the stove, or on the grill, parboiling can be the secret to elevating your Brussels sprouts game.
Why are my roasted Brussel Sprouts not crispy?
To achieve perfectly crispy roasted Brussels sprouts, the key is to use high heat. Roasting them at a lower temperature won’t result in that desired golden brown color, so it’s essential to preheat your oven and use a minimum temperature of 400°F. Keep in mind that higher heat also translates to a faster cooking time, allowing you to enjoy your tasty dish in no time.
Why are my Brussel Sprouts soggy in the oven?
When preparing Brussels sprouts, it’s crucial to avoid overcooking them. When they turn out soggy and soft, it’s a sign that they’ve spent too much time in the pot. Rather than ending up with a limp vegetable, the goal here is a roasted Brussels sprout with a crispy exterior. The process is fairly straightforward; start by washing and trimming the ends.
In conclusion, this roasted Brussels sprouts with pear and pistachio recipe is a winner for so many reasons. It’s not only delicious, but it’s also easy to make and packed with healthy nutrients. The combination of the caramelized Brussels sprouts, juicy pears, and crunchy pistachios creates a burst of flavor that’s sure to impress your taste buds.
Whether you’re looking for a healthy vegetarian side dish or a crowd-pleasing salad, this recipe is the perfect choice. It’s versatile enough to be paired with a variety of main dishes or served as a standalone dish.
So go ahead and give this recipe a try! With its simple ingredients list and easy-to-follow instructions, you’ll have roasted Brussels sprouts with pear and pistachio on your table in no time. Trust me, your taste buds will thank you for it!
Roasted Brussel Sprouts With Pear and Pistachio Recipe
- 1 lb Brussels sprout, halved lengthwise
- 3 tablespoons olive oil
- 1/2 teaspoon salt
- 6 grinds black pepper
- 1 bosc pear, halved lengthwise and cored
- 1/4 cup shelled pistachios, chopped coarsely
- 1/2 large lemon, juice of
- 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.