Roasted brussels sprouts with pears, cranberries and a sweet honey glaze! Crispy, caramelized and completely delicious. These are the best brussels sprouts I’ve ever had!
Are you a brussels fan? Even if you aren’t, you HAVE to try these caramelized roasted brussels sprouts! They are the BEST and my family (who hates brussels) loved these! The caramelized pears and cranberries added the best flavor! Something divine happens when you roast pears…I’m thinking I need to make a batch of just roasted pears next. Seriously… heaven right there!
These are the perfect side dish for fall and winter. They would also make a great addition to any holiday meal. They are just screaming Christmas dinner with the red and green colors, don’t you think?
Should I cut them in half to roast?
Yes, when roasting brussels sprouts in oven, I always cut them in half (and cut off the ends too). This not only helps them to cook faster, but also helps them to get crispier. I’ve found that all of the brussels cook more evenly when cutting them in half vs. cooking them whole.
How long do you roast brussels sprouts?
I’ve found that baking them for about 25 minutes in the oven (at 450°F) gives them the perfect texture. They are crispy on the outside but tender on the inside. And the pears get perfectly caramelized too. When roasting, just remember to flip them halfway through (about 12-13 minutes into baking). This will ensure they cook evenly and don’t burn on one side.
Tips for making them crispy
- High heat. One of the main keys to obtaining the perfect, crispy texture is the oven temperature. The brussels need to roast at a high heat in order to crisp up. That’s why I cook them at 450°F.
- Well-coated. You also want to make sure that they are well-coated with the glaze. This will help them to crisp up nicely.
- Cut in half. Finally, I always cut them in half prior to roasting in the oven. Doing this helps them cook evenly and allows the insides to crisp up as well.
Roasted Brussels Sprouts with Pears and Cranberries
- 1 1/2 pound brussels sprouts , halved (about 4 cups)
- 2 pears , cored and cut into bite sized pieces
- 1/2 cup finely chopped yellow onion
- 2-3 Tablespoons olive oil
- kosher salt and pepper
- 1/2 lemon or lime
- 1 Tablespoons honey
- 1/4 cup dried cranberries
- Preheat the oven to 450ºF. Line a rimmed baking sheet with foil and set aside.
- Combine the brussels sprouts, pears and onions in a large bowl. Add the olive oil, salt and pepper and toss to combine. Transfer to the baking sheet and bake for 25 minutes, or until the pears have caramelized. Toss half way through.
- Remove pan from oven and squeeze lemon juice over the top. Drizzle the honey over top and top with cranberries. Stir and serve while hot.
I found this recipe in the book: The Seasoned Life by Ayesha Curry. Ayesha says “the sweetness of the pear, the tartness of the dried cranberries and the caramelized edges of the brussels sprouts make for smiling faces”. I have to agree…I even turned my husband on to these roasted brussels sprouts who usually won’t touch them!