Roasted Brussels Sprouts With Pears, Walnuts and Bacon
Roasted Brussels sprouts with pears, walnuts, and bacon, finished with a balsamic glaze, offer a harmonious blend of sweet, savory, and nutty flavors.
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Instructions
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Preheat the oven to 400 F.
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Trim and halve the Brussels sprouts, core and dice the pear, and slice the onion or shallot.
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In a large bowl, combine the sprouts, pear, and onion; drizzle with 3 tablespoons of olive oil and toss to coat.
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Spread the mixture onto a lightly oiled baking sheet, season with salt and pepper, and bake for 30 to 40 minutes, turning every 10 minutes, until browned.
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While the vegetables roast, toast chopped walnuts in a dry skillet until aromatic, then cook diced bacon in a separate skillet until crisp, draining on paper towels.
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Transfer the roasted sprouts to a serving bowl, add the cooked bacon and toasted walnuts, and toss.
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Drizzle with 1 teaspoon of balsamic vinegar, toss, and serve hot, adding more vinegar to taste if desired.