Easy Roasted Brussels Sprouts with Pears dressed in an sweet and tangy maple-dijon dressing is the perfect way to liven up these two winter produce staples.
Roasted Brussels Sprouts with Pears Recipe
Today’s easy winter side dish makes the best use of two plentiful winter produce items: Brussels sprouts and pears.
Roasted together, the sweet and caramelized notes of both the Brussels sprouts and pears come out. The bitterness of the Brussels sprouts is tempered while the pears take on a slightly nutty flavor.
Finished off with a simple 3-ingredient maple-dijon dressing, we add some tang, acidity and round out the sweetness of the dish even further.
This easy roasted Brussels sprouts recipe is a restaurant-worthy side dish that comes together in less than 10 minutes of active prep time.
Health Benefits of Brussel Sprouts
- Folate – needed to make red and white blood cells in the bone marrow, convert carbohydrates into energy, and produce DNA and RNA
- Manganese – reduces inflammation and helps regulate blood sugars
- Vitamin C – promotes iron absorption, supports the immune system, necessary for the growth, development and repair of all body tissues
- Vitamin K – essential for bone health
- Fibre – regulates blood sugars and helps support a healthy digestive system
- Anti-oxidants – helps lower your risk of chronic disease by reducing oxidative stress
- Omega-3 Fatty Acids – reduce blood triglycerides, slow cognitive decline, reduce insulin resistance and decrease inflammation
All cruciferous vegetables (cauliflower, broccoli, Brussel sprouts, etc) contain a sulfur-containing phytocehmical called glucosinolate, which is responsible for that sulphuric odor and bitter flavor that many of us associate with Brussel sprouts – and the reason why so many people dislike them! By roasting or pan searing them, you allow the natural sugars of the Brussel sprouts to become caramelized to counter the bitter flavor. The creamy and cheese further our efforts to reduce the bitter flavor profile with more pleasant flavors.
How to store roasted Brussels sprouts: I’m not a fan of storing leftover Brussels sprouts in the fridge as the bitter flavor will return, but they can be stored for up to 5 days. For the best texture, reheat in the oven at 375F or under the broiler until hot.
Ingredients for Maple-Dijon Roasted Brussels Sprouts
- Brussels Sprouts
- Olive Oil, as needed
- Salt and Pepper, to taste
- Maple Syrup
- Dijon Mustard
- Apple Cider Vinegar
Scroll down to the printable recipe card for full measurements.
Tip: finish this easy side dish off with some fresh pomegranate seeds or toasted nuts, if desired.
Kitchen Tools You May Find Helpful
- Measuring Cups and Spoons
- Cookie Sheet
- Sharp Kitchen Knife
- Cutting Board
- Mixing Bowl
- Wooden Spoon or Spatula <— I like these spatulas because they are one solid piece and don’t have removable heads for bacteria to get trapped underneath. Plus they are heat-resistant and have a lifetime warranty
How to Make Maple-Dijon Roasted Brussels Sprouts
Preheat oven to 400F.
Cut the ends off your Brussels sprouts and then chop in half.
Dice the pears to the same size as the Brussels Sprouts.
Place Brussels sprouts and pears on a cookie sheet and drizzle with olive oil. Toss to coat, then season with salt and pepper.
Roast for 20-30 minutes, until well browned. (Turn once during the roasting time.)
Meanwhile, in a small bowl, whisk together the maple syrup, dijon mustard and apple cider vinegar.
When the Brussels sprouts are browned and slightly crispy, remove from oven and immediately drizzle or toss with the maple dressing.
Grab your free printable recipe card for our easy Brussels Sprouts with Pears recipe:
- 2 lb Brussels Sprouts
- 2 Pears
- 1 Tablespoon Olive Oil, as needed
- Salt and Pepper, to taste
- 2 teaspoons Maple Syrup
- 2 teaspoons Dijon Mustard
- 2 teaspoons Apple Cider Vinegar
- Preheat oven to 400F.
- Cut the ends off your Brussels sprouts and then chop in half.
- Dice the pears to the same size as the Brussels Sprouts.
- Place Brussels sprouts and pears on a cookie sheet and drizzle with olive oil. Toss to coat, then season with salt and pepper.
- Roast for 20-30 minutes, until well browned. (Turn once during the roasting time.)
- Meanwhile, in a small bowl, whisk together the maple syrup, dijon mustard and apple cider vinegar.
- When the Brussels sprouts are browned and slightly crispy, remove from oven and immediately drizzle or toss with the maple dressing.
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Amount Per Serving: Calories: 173Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 191mgCarbohydrates: 32gFiber: 9gSugar: 15gProtein: 6g
Sugar, Spice and Glitter uses an auto-generate nutrition calculator. Nutrition information isn’t always accurate unless analyzed in a scientific lab, so these should be considered more of a guideline than medical information.
I hope your family enjoys this easy Brussels sprouts recipe as much as mine did!
For more ways to make veggies delicious, check out our full vegetable recipe collection here:
For more scrumptious side dishes, check out our full side dish recipe collection here: