Oven-Caramelized Brussels Sprouts with Autumn Fruits
Prep time: 10 minutes
Cook time: 40 minutes
Total time: 50 minutes
Yield: Serves 16 to 18 as part of a holiday menu
All those people who claim to hate Brussels sprouts will like this.
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Ingredients
- 2 1/2 pounds Brussels sprouts, quartered
- 1 medium to large onion, cut into 1-inch chunks
- 2 medium apples (Honey Crisp, Braeburn, Fuji), cored and cut into 1-inch wedges
- 2 firm ripe Anjou or Comice pears, cored and cut into 1-inch wedges
- 2 slices bacon, cut into 1-inch pieces
- 3 branches fresh thyme
- 16 large fresh sage leaves, torn
- 5 large cloves garlic, coarsely chopped
- 1/3 cup good tasting extra-virgin olive oil
- 1/8 teaspoon hot red pepper flakes
- 1 tight-packed tablespoon brown sugar
- Salt and fresh ground black pepper to taste
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Instructions
- 1. Preheat oven to 450°F.
- 2. Slip 1 large shallow pan into oven to heat up (I use a half sheet pan, but you could use two smaller ones placed on two oven racks).
- In a big bowl toss together all the ingredients. Be generous with the salt and pepper.
- 3. Pull out the oven rack(s) with the sheet pan(s) on it. Taking care not to burn yourself, turn the vegetable-fruit blend onto the pan. Spread mixture out on the pan(s) in a single layer, and bake 40 minutes, turning several times, or until sprouts are easily pierced with a knife and everything is nicely browned. If necessary, run under the broiler for a few moments to brown.
- 4. Cool, refrigerate, and reheat at 375° for 30 minutes before serving.
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About The Show
In 1994, acclaimed food writer and cooking teacher Lynne Rossetto Kasper was receiving accolades for her debut book, The Splendid Table, which at that time was the only book to have won both the James Beard and Julia Child Cookbook of the Year awards. Among the many people enchanted by the book was producer and foodie Sally Swift, who thought the time could be right for a radio program on food.
