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Powerful Food: Roasted Brussels Sprouts with Pear and Shallots

brussels-sprouts-with-pear-and-shallots-300x2001It’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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