Elegant but easy, Cranberry Pear Brussels Sprouts embody the essence of autumn produce, roasted together in a concert of color and flavor. The savory earthiness of the sprouts are tempered by the sweet and tart flavors of the fruit.
Cranberry Pear Brussels Sprouts
Until recently, I was the one at the table that would say “pass” on the dishes that combined fruit and vegetables. My palate never enjoyed the mixing of the two. Since eating a cleaner diet, my world of cuisine has been greatly expanded. I enjoy so many taste and flavor combinations that I was never able to appreciate before. It is like finding an entirely new type of food I didn’t know existed!
This dish is one you will want to add to your list of easy sides. Cut a few veggies and slice up some fruit, mix in the oil and in the oven it goes! This simple preparation is only one (albeit a very important one) of the benefits of this side dish. In addition to being a flavorful and artistic touch added to your meal, it is loaded with nutrients. Vitamins A, C, K and B-6 are aplenty, along with protein, fiber, omega-3 fatty acids and antioxidants. Second helpings are highly recommended!
Elegant but easy, Cranberry Pear Brussels Sprouts embody the essence of autumn produce, roasted together in a concert of color and flavor. The savory earthiness of the sprouts are tempered by the sweet and tart flavors of the fruit.
Ingredients
- 3/4 pound Brussels sprouts
- 1/2 cup cranberries
- 1 whole red pear
- 2 cloves fresh garlic (minced)
- 2 tablespoons walnut oil
- sea salt
- black pepper (finely ground)
Instructions
- 1) Peel off outer layer of leaves on Brussels sprouts, cut off excess stem and slice in half from top to bottom (cutting stem in half). Place sprouts in a large mixing bowl.
- 2) Slice cranberries in half and add to sprouts. Then cut pear in half, remove core and slice in 1/8th inch slices. Add pear to sprouts and cranberries. Add fresh minced garlic and walnut oil to the fruit and sprouts bowl and gently lift and turn with hands to mix.
- 3) Spread fruit and Brussels sprout mixture onto parchment lined baking sheet in a single layer. Lightly coat with sea salt and finely ground black pepper.
- 4) Bake at 425 degrees Fahrenheit for 20 minutes. Then, turn over gently and continue to roast for an additional 5 minutes. Remove from oven and serve immediately.
Cranberry Pear Brussels Sprouts – Main Ingredients
Cranberry Pear Brussels Sprouts – Chopped Sprouts
Cranberry Pear Brussels Sprouts – Ready for Oil
Cranberry Pear Brussels Sprouts – Ready to Bake
While I do love the way this dish brightens up the dinner table, I will share a little secret with you: It is so easy to make that sometimes I will just toss it together and put it in the oven for a delicious lunch. Then I get to eat it all myself! He,He! Enjoy!!
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![I was just informed by my publisher that in an effort to adjust to the unique challenges facing so many, they have made the decision to move the release of my cookbook Eat Well, Be Well to October 06. I am so thankful for all of you who have preordered the book and please accept my apologies for the delay. It will continue to be available for preorder for those who would like to reserve a copy.
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As a small token of my appreciation for all of your patience and support I am going to release one of the brand new recipes from the cookbook. Which section should I take it from? Breakfast, Breads, Salads, Snacks, Appetizers, Mains, or Desserts? Let me know your vote below. 🍽❓
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I hope that all of you are doing well both mentally and physically! 💕😊🙏](https://nutritionicity.com/wp-content/plugins/instagram-feed/img/placeholder.png)
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