Roasted Pear and Cranberry Brussels Sprouts

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Roasted Pear and Cranberry Brussels Sprouts-crispy Brussels sprouts with sweet roasted pears, dried cranberries, lemon, and honey. This simple side dish goes great with any meal. 

Roasted Pear and Cranberry Brussels Sprouts Recipe

What are you guys making for Christmas dinner? Do you make ham, lasagna, tamales, turkey or something completely different from the traditional Christmas meal? I need ideas because I am hosting dinner for my family this year. My dad loves ham so we might have to go that route, but I am not a ham fan so if we do, I am going to make tons of fun sides, including cranberry sauce and Roasted Pear and Cranberry Brussels Sprouts. I made these for Thanksgiving and I am still dreaming about them. They were SO good!

Roasted Pear and Cranberry Brussels Sprouts Recipe

This recipe comes from Ayesha Curry’s new cookbook, The Seasoned Life. If you follow our blog, you know we are BIG Warriors fans. We love Stephen Curry and the entire Curry family. So when I heard Ayesha was coming out with a cookbook, I was super excited.

The Seasoned Life is filled with simple and delicious recipes that the entire family will love. It is one of my favorite cookbooks from 2016.

Roasted Pear and Cranberry Brussels Sprouts Recipe

These Roasted Pear and Cranberry Brussels Sprouts will blow your mind. They are so easy to make and the flavors are insanely delicious. The crispy Brussels sprouts with sweet roasted pears, onions, cranberries, lemon, and honey is perfection! All of the flavors come together to create the BEST Brussels sprouts ever. Plus, this recipe is pretty to serve, making it a great side dish for the holidays. Everyone will be coming back for seconds.

I am not exactly sure what will be on our Christmas dinner table, but I do know that these Roasted Pear and Cranberry Brussels Sprouts will be making an appearance and I can’t wait. You should add them to your holiday menu too!

Roasted Pear and Cranberry Brussels Sprouts Recipe

Roasted Pear and Cranberry Brussels Sprouts

The perfect side dish to any fall or holiday meal.
5 from 2 votes
Prep Time
10 minutes
Cook Time
30 minutes
Total Time
40 minutes

Ingredients

  • 1 1/2 pounds Brussels sprouts
  • 2 pears cored and cut into 8 wedges each
  • 1/2 cup finely chopped yellow onion or red onion
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 3 or 4 lemon wedges
  • 1 tablespoon honey
  • 1/4 cup dried cranberries

Instructions

  1. Preheat the oven to 450 degrees F. Line a large rimmed baking sheet with aluminum foil and set aside.
  2. In a large bowl, combine the Brussels sprouts, pears, and onion and toss to coat with the olive oil. Season with a few pinches of salt and pepper.
  3. Place the mixture on the prepared baking sheet in an even layer. Bake until the Brussels sprouts are golden brown and have started to crisp and the pears have caramelized, about 30 minutes, stirring once halfway through cooking.
  4. Squeeze 3 of the lemon wedges over the pan and drizzle with the honey. Add the dried cranberries and toss to combine well. Taste and season with more lemon and salt and pepper, if needed. Serve immediately.

Maria Lichty

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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CommentsLeave a reply

  1. hey girl – this looks so yummy! My husband and I are going back home to Arkansas (we live in Oklahoma 3 hours away) to my parents in Northwest Arkansas! And I am bringing ritz cracker candy! Yummy

  2. The oven was full of other yummies for Christmas dinner, so I grilled these on the BBQ–just put the baking sheet on the grill with indirect heat. It was delicious, the Brussels and pears got well caramelized. Thanks so much for the recipe.

  3. We enjoyed this for Christmas dinner. All of the adults loved it!!! The kids are still not sold on brussel sprouts – but someday! Thank you for sharing this recipe!!

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