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Powerful Food: Roasted Brussels Sprouts with Pear and Shallots

By Jaime |

It’s nice to know I’m ahead of the trends for once. Everyone likes brussels sprouts now. But when I was a kid, I think I was the only one . . . I knew a good thing when I tasted one.

I recently received a copy of the fantastic new book Power Foods: 150 delicious recipes with the 38 healthiest ingredients written by the folks at Whole Living magazine (To learn more about Power Foods, be sure to read Jennifer’s recent post about it). This book is perfect for the way I want to eat, and I hope to try most of the recipes in it.

But getting back to brussels sprouts . . .

Power Foods touts brussels sprouts as an important power food, packed with glucosinolates thought to fight cancer, vitamins A and C, and fiber. This recipe for roasted brussels sprouts jumped out at me, and I had to try it.

Also, if you are looking for more pear recipes, this slideshow will give you even more ideas.

Roasted Brussels Sprouts with Pear and Shallots

used with permission

1 ripe, firm Bartlett pear, preferably red
1 pound brussels sprouts, trimmed and halved
3 shallots, quartered
4 sprigs thyme
1 tablespoon, plus 1 1/2 teaspoons extra-virgin olive oil
Coarse salt and freshly ground pepper
2 tablespoons fresh lemon juice

1. Preheat oven to 425 degrees Fahrenheit. Core pear and cut into wedges. Place on a large rimmed baking sheet with brussels sprouts, shallots, thyme, oil, and 1 teaspoon salt; season with pepper. Toss to combine, and spread in an even layer.

2. Roast until brussels sprouts are tender and browned, 30 to 35 minutes, rotating sheet and tossing sprouts halfway through. Remove from oven; sprinkle with lemon juice, and toss to combine. Serve warm.

Reprinted from the book Power Foods by the editors of Whole Living magazine. Copyright © 2010 by Martha Stewart Living Omnimedia, Inc. Published by Clarkson Potter, a division of Random House, Inc.

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About Jaime



Jamie Richardson is an author and blogger at Sophistimom. She contributed several delicious recipes to Babble, and continues to do so on her personal blog.

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0 thoughts on “Powerful Food: Roasted Brussels Sprouts with Pear and Shallots

  1. emilyalonso says:

    Oh wow, I have gotten about 3 or 4 different samples from major brands. It is not difficult to find them. Search online for “123 Get Samples” you can find them easily.

  2. Amanda says:

    I featured this today on Today’s Top 20!


  3. [...] and the whole book is filled recipes made with nutrient-rich power foods. For lunch, I tried the Roasted Brussels Sprouts with Pear and Shallots, and then posted it on babble.  I would love to try all of the other recipes, particularly their [...]

  4. ChiLaura says:

    I’ve only been introduced to brussels sprouts in my late 20′s, and now I love them! Tried this recipe tonight. It was really good. Really, though, I think that I’m just going to start roasting pears as a general practice — delish!

  5. sarah, simply cooked says:

    This sounds very tasty… to those who like Brussels sprouts! This is my husband’s idea of hell: he hates both pear ans Brussels sprouts. Aren’t taste buds funny things?

  6. Lauren @ says:

    I adore roasted brussels sprouts, and combining them with pears is a fantastic idea!

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