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Roasted Vegetables By Ayesha Curry

by Rie McClenny featured in Steak & Roasted Veggies By Ayesha Curry

Ingredients

for 4 servings

  • 1 ½ lb
    brussels sprouts, halved (680 g)
  • 2 pears, cored and sliced into wedges
  • ½ cup
    yellow onion, finely chopped (75 g)
  • 2 tablespoons
    olive oil
  • salt, to taste
  • pepper, to taste
  • 4 lemon wedges
  • 1 tablespoon
    honey
  • ¼ cup
    dried cranberry (30 g)
    Calories 215
    Fat 7g
    Carbs 40g
    Fiber 8g
    Sugar 21g
    Protein 4g

Estimated values based on one serving size.

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Preparation

  1. Preheat oven to 450°F (230˚C).
  2. In a large bowl, add the Brussels sprouts, onion, olive oil, salt, and pepper, and mix to combine.
  3. Transfer to a parchment paper-lined baking sheet and add pears.
  4. Bake for 15 minutes. Stir once, then back for an additional 10-15 minutes, until the Brussels sprouts are golden brown and have started to crisp and the pears have caramelized.
  5. Squeeze the lemon over the Brussels sprouts and drizzle with the honey.
  6. Add the dried cranberries and stir to combine.
  7. Bake for an additional 25-35 minutes.
  8. Enjoy!
 

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