Roasted Brussels Sprouts With Pears

Contributed By: Parker


1-1/2 pounds Brussels sprouts, halved
3 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon pepper
1 large pear, cut into 1/2- inch thick slices
1/2 cup chopped walnuts
3/4 cup balsamic vinegar
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed


1. Preheat oven to 400°. Place Brussels sprouts in a 15x10x1-in. baking pan; toss with oil, salt and pepper. Roast 20 minutes, stirring halfway. Add pear and walnuts to pan. Roast until Brussels sprouts are lightly charred and tender, 15 to 20 minutes.
2. Meanwhile, in a small saucepan, bring vinegar to a boil. Reduce heat; simmer, uncovered, until syrupy, 8 to 10 minutes.
3. In a large bowl, combine Brussels sprouts mixture, balsamic syrup and rosemary; toss to combine.

Helpful Hints:

Prize Winning Recipe
TOTAL TIME: Prep: 20 min. Bake: 35 min.
YIELD: 6 servings.
Nutrition Facts
2/3 cup: 220 calories, 13g fat (2g saturated fat), 0 cholesterol, 346mg sodium, 24g carbohydrate (14g sugars, 6g fiber), 5g protein. Diabetic Exchanges: 2-1/2 fat, 1 starch, 1 vegetable.

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