One of my only complaints about belonging to a CSA is that sometimes I don’t get enough of a particular vegetable to do a whole recipe with it. With my last CSA pickup, we received a couple of handfuls of brussels sprouts. Not enough to make a Brussels sprouts recipe. Since they looked so fall to me, I decided to mix them with another fall item – pears. I thought that the flavors might complement each other – and they did. I realize that I called this a salad and you are looking at what looks like just some roasted pieces on parchment paper. What I had envisioned was then tossing these roasted Brussels sprouts and pears with some romaine lettuce and adding some dried cranberries and a light vinaigrette. I got lazy. I still think the salad would be yummy, but I just served these straight off the baking sheet and they were so good!
So, I’m going to write up the pretend salad the way I envisioned it, but you can do what I did and just serve the sprouts and pears, either way works!
- 2 cups trimmed and halved Brussels sprouts
- 2 cups diced pears
- extra virgin olive oil
- salt and fresh ground black pepper
- 4 cups romaine lettuce torn into pieces
- ¼ cup dried cranberries
- 2 tablespoon vinaigrette dressing of your choice
- Preheat oven to 425. Toss Brussels sprouts and pears with a drizzle of olive oil and salt and pepper. Spread in an even layer on a lightly greased baking sheet (or use parchment paper). Roast for 20-25 minutes or until golden brown.
- Remove from oven. In a large bowl combine romaine lettuce with Brussels sprouts, cranberries and vinaigrette. Toss and serve.
I’m linking up with:
Full Plate Thursday @ Miz Helen’s Country Cottage
Foodie Friday @ Rattlebridge Farms
Say G’Day Saturday @ Natasha in Oz
See Ya in the Gumbo @ Ms. enPlace
Souper Sundays @ Kahakai Kitchen