This is another recipe from inmybowl.com. Great flavor for very little effort!
serves 8
2 pounds brussels sprouts, trimmed and halved
2 red bartlett pears, ripe, cored and cut into 1/2 inch thick wedges
6 shallots, quartered
1/2 cup walnuts, roughly chopped
1 large spring fresh rosemary, destemmed and minced
2 tablespoons extra virgin olive oil
1 tablespoon pure maple syrup
Preheat oven to 425 degrees F.
In a large bowl, toss brussels sprouts, pears, shallots, walnuts, rosemary and olive oil. Evenly distribute on a foil lined rimmed baking sheet and place in oven on middle rack.
Roast for 35-40 minutes (turning after 20 minutes), or until Brussels are tender and well browned. Remove from oven and drizzle with maple syrup. * I added some fresh cracked sea salt before serving
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