Roasted Pear and Cranberry Brussels Sprouts

60 min

I can eat an entire bowl of these Brussels sprouts and still go back for seconds. It is a great side dish at dinner, especially in the fall and winter. The sweetness of the pear, the tartness of the dried cranberries, and the caramelized edges of the Brussels sprouts make for smiling faces around my family table. For the best-tasting Brussels sprouts, bake them on a large rimmed baking sheet to ensure they have plenty of room to spread out.

60 min


number of servings
  • 112 lb brussels sprouts, halved Added to
  • 2 pears, cored and cut into 8 wedges each Added to
  • 12 cup yellow onion, finely chopped Added to
  • 2 tbl extra-virgin olive oil Added to
  • Kosher salt Added to
  • freshly ground pepper Added to
  • 3 lemon wedges Added to
  • 1 tbl honey Added to
  • 14 cup dried cranberries Added to


1. Step

Preheat the oven to 450°F. Line a rimmed baking sheet with aluminum foil.

2. Step

In a large bowl, combine the Brussels sprouts, pears, and onion and toss to coat with the olive oil. Season with a few pinches each of salt and pepper.

3. Step

Transfer to the prepared baking sheet and bake until the Brussels sprouts are golden brown and have started to crisp and the pears have caramelized, 25 to 0 minutes, stirring once halfway through cooking.

4. Step

Squeeze three of the lemon wedges over the pan and drizzle with the honey. Toss in the dried cranberries, mix everything well, and taste, adding another squeeze of lemon or more salt and pepper if desired. I promise this dish will not disappoint.

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