Roasted Brussels Sprouts are the best and they pair beautifully with pears in this Roasted Brussels Sprouts and Pears Salad!
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Stretching Fruit and Vegetables by Roasting Them
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!
With my extra pears I made a quick homemade pear liqueur!
Roasted Brussels Sprouts and Pears Salad
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! This would also be a good topping for any of the grain bowls that are so popular right now!
It’s so easy to make! Just chop some Brussels sprouts and pears, some onions would probably be good too! Toss them with some olive oil, salt and pepper on a parchment lined baking sheet and roast for about 20-25 minutes!
Looking for more easy roasted vegetable salads:
You’ll love this combination – Roasted Cauliflower and Bread Salad with Olives!
This Black-Eyed Peas Salad with Roasted Butternut Squash and Goat Cheese is so colorful and tastes amazing!
You’ll love the Brussels Sprouts and pears in this Roasted Vegetable Salad with Caper Vinaigrette!
Roasted Brussels Sprouts and Pears Salad
Ingredients
- 2 cups Brussels Sprouts trimmed and halved
- 2 cups pears diced
- extra virgin olive oil
- salt and fresh ground black pepper
- 4 cups romaine lettuce torn into pieces
- 1/4 cup dried cranberries
- 2 tablespoon vinaigrette dressing of your choice
Instructions
- 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.
Nutrition
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Angie @ ambient wares says
October 2, 2016 at 6:31 pmI didn’t eat brussel sprouts for so long because of whatever horrible dinner situation I must have encountered when I was a child 😉 I finally tried them again by roasting and I was so upset at what I’d been missing! This is a recipe I must try. Thanks for sharing with us at Funtastic Friday!
Ann says
September 30, 2016 at 12:33 amI’d need a pound of bacon to eat brussel sprouts. Not a big fan.
Michelle says
September 28, 2014 at 7:19 pmHi, Pam. I don’t think I’d make it to salad status either. I would just munch right from the pan too.
Thank you for sharing! Hope you have a great week.
Miz Helen says
September 22, 2014 at 11:25 amI love the combination of the Brussels Sprouts and Pears, this looks wonderful! Thanks so much for sharing your awesome recipe with us at Full Plate Thursday this week. Hope you have a fantastic day and come back real soon!
Miz Helen
Deb in Hawaii says
September 21, 2014 at 7:38 pmMmm… this just shouts out for autumn! I love the combination and I would probably just nibble these off the baking sheet while standing in the kitchen. 😉 Thanks for sending it to Souper Sundays.
Tash says
September 20, 2014 at 3:00 amWow this looks so delicious, I’ve never thought of such a perfect combination before!
Pam Greer says
September 20, 2014 at 8:24 amIt’s now one of my favorite combinations!
Edible Celebrations (@lavesta) says
September 19, 2014 at 11:32 pmHi Pam,
I am patiently waiting for my sprouts to sprout but I’m not to sure they will make it, lol…I did buy some delicious pears at the farm stand down the block though and now I wish I hd bought the sprouts they were offering. I know this combinatin wouldn’t make it into a salad either. I would probably eat them both together as a yummy snack!
Thank you so much cor sharing, Pam…
Pam Greer says
September 20, 2014 at 8:26 amOne time our CSA gave us the sprouts still on the stalk, I had never seen them that way!! I bet they look so interesting in the garden!
Amy @Very Culinary says
September 19, 2014 at 9:31 pmWant. This.
Pam Greer says
September 20, 2014 at 8:26 amYou’ve got to try it!
Rattlebridge Farm--Foodie Friday says
September 19, 2014 at 7:34 pmWe love roasted sprouts but hadn’t thought to add pears and berries–genius!
Pam Greer says
September 20, 2014 at 8:27 amEvery once in a long while I have a good idea 🙂
Marjie says
September 19, 2014 at 4:41 pmI don’t think I’d go for the salad thing. I’d serve them hot from the oven, looking just like yours.
Pam Greer says
September 20, 2014 at 8:27 amI’m definitely going to try it again and make it into a salad!
Laura Dembowski says
September 19, 2014 at 2:26 pmI love roasted brussels sprouts. I’m hoping to pick up a stalk at my farmers market soon!
Steph W says
September 19, 2014 at 11:44 amJust fond your blog and really enjoy your food photography!
Pam says
September 19, 2014 at 11:31 amGreat combination of flavors and textures. YUM!
Joanne says
September 19, 2014 at 7:14 amI am so ready for brussels sprout season! Love the flavors you paired them with.