Prepare to revolutionize your vegetable game with a mouthwatering dish that transforms humble Brussels sprouts into a culinary masterpiece! This roasted Brussels sprouts recipe with pear and fig is not just a side dish – it's a flavor explosion that will have your dinner guests wondering how you became such a cooking genius. Imagine caramelized, crispy sprouts mingling with sweet, soft pears and chewy dried figs, all brought together with a tantalizing balsamic finish that will make your taste buds dance with joy.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 lb Brussels sprouts, halved
- 1 ripe pear, diced
- 1/2 cup dried figs, chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 tablespoon balsamic vinegar
Instructions
- Preheat the oven to 425°F (220°C), ensuring the rack is positioned in the center of the oven for even roasting.
- Thoroughly wash the Brussels sprouts under cool running water, then pat them dry completely with clean kitchen towels to ensure proper roasting.
- Trim the stem ends of the Brussels sprouts and slice each sprout in half lengthwise, creating a flat surface for caramelization.
- In a large mixing bowl, combine halved Brussels sprouts, diced pear, and chopped dried figs.
- Drizzle olive oil over the mixture, then season generously with salt and freshly ground black pepper. Toss ingredients thoroughly to ensure even coating.
- Spread the Brussels sprouts mixture in a single layer on a large rimmed baking sheet, ensuring vegetables are not overcrowded to promote proper roasting and caramelization.
- Roast in the preheated oven for 20-25 minutes, stirring once midway through cooking to ensure even browning.
- Remove from oven when Brussels sprouts are golden brown and crispy on the edges, and pears are softened.
- Drizzle balsamic vinegar over the roasted vegetables immediately after removing from the oven, allowing the warm ingredients to absorb the tangy flavor.
- Transfer to a serving platter and serve immediately while still hot and crisp.
Tips
- Moisture is the Enemy: Always pat your Brussels sprouts completely dry before roasting. Excess moisture prevents that coveted crispy, golden-brown exterior.
- Don't Overcrowd: Use a large baking sheet and spread the vegetables in a single layer. Overcrowding leads to steaming instead of roasting, robbing you of those delicious crispy edges.
- High Heat is Key: Roasting at 425°F ensures quick caramelization and creates those irresistible crispy bits that make this dish so addictive.
- Midway Stir: Gently stir the vegetables once during roasting to ensure even browning and prevent any burning.
- Fresh is Best: Choose firm Brussels sprouts with tight, bright green leaves for the best flavor and texture.
- Balsamic Drizzle Magic: Add the balsamic vinegar immediately after roasting while the vegetables are still hot to help it absorb and intensify the flavors.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 25g
Protein: 4g
Fat: 9g
Saturated Fat: g
Cholesterol: 0mg
