Roasted Pear and Cranberry Brussels Sprouts

• Vegetarian
• Gluten free
• Paleo

• Produce

  • 1 1/2 lbs Brussels sprouts
  • 1/4 cup Cranberries, dried
  • 3 Lemon, wedges
  • 2 Pears
  • 1/2 cup Yellow onion

• Condiments

  • 1 tbsp Honey

• Baking & Spices

  • 1 Black pepper, freshly ground
  • 1 Kosher salt

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin

Found on twopeasandtheirpod.com

Description

Ingredients

• 1 1/2 pounds Brussels sprouts
• 2 pears, cored and cut into 8 wedges each
• 1/2 cup finely chopped yellow onion
• 2 tablespoons extra-virgin olive oil
• Kosher salt
• Freshly ground black pepper
• 3 or 4 lemon wedges
• 1 tablespoon honey
• 1/4 cup dried cranberries

Directions

• Preheat the oven to 450 degrees F. Line a large rimmed baking sheet with aluminum foil and set aside. In a large bowl, combine the Brussels sprouts, pears, and onion and toss to coat with the olive oil. Season with a few pinches of slat and pepper. Place the mixture on the prepared baking sheet in an even layer. Bake until the Brussels sprouts are golden brown and have started to crisp and the pears have caramelized, about 30 minutes, stirring once halfway through cooking. Squeeze 3 of the lemon wedges over the pan and drizzle with the honey. Add the dried cranberries and toss to combine well. Taste and season with more lemon and salt and pepper, if needed. Serve immediately.