Roasted Pear and Cranberry Brussels Sprouts

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 3 votes

Ingredients
  

  • 1 ½ pounds Brussels sprouts
  • 2 pears cored and cut into 8 wedges each
  • ½ 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
  • ¼ cup dried cranberries

Instructions
 

  • Preheat the oven to 450 degrees F. Line a large rimmed baking sheet with aluminum foil and set aside.
  • 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.
  • 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.
  • 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.

Have you tried this recipe?

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Maria

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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  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!!

  4. Love the simplicity of the recipe and flavors! Making this now for tonight, would you change anything if you weren’t serving immediately?

  5. Okay, I followed this recipe to a T, with some trepidation. Didn’t think the sprouts would cook right; I feared they would either be over- or undercooked. Boy, was I wrong! Every part of it turned out PERFECTLY! Used a Pear/Cinnamon Balsamic Vinegar instead of honey & lemon, and it was divine (although, it’s so flavorful, it honestly doesn’t need any dressing)! I also threw on toasted walnuts, and I think next time, I’ll add a sprinkling of feta. EVERYONE LOVED IT! Even my mom loved it, and that’s HUGE. Literally (not figuratively), growing up, Brussels sprouts were not allowed to cross our threshold, she hated them so much. But she THOROUGHLY enjoyed this!
    It would be good dish for ANY TIME of the year. And I WILL be making it again. And again. 🙂

  6. 5 stars
    Just found this recipe today. After reading the comments, I decided to follow Whitney’s lead and used the same balsamic vinegar and added some chopped walnuts during the last 5 minutes of roasting. And I made this in my air fryer. 375 for 15 minutes. Absolutely amazing! This will definitely become part of our regular rotation.

  7. results were awesome, and i am a beginner cook, i wanted to call everyone and tell them i cooked something that tasted good, came out like i thought it would, thank you for giving me confidence