ROASTED BRUSSELS SPROUTS WITH PEAR AND HONEY

Roasted

By CHRISTINE DIROCCO @ CHRISTINEDIROCCO with PEAR AND HONEY BRUSSELS SPROUTS

2 LBS. BRUSSELS SPROUTS, TRIMMED AND PEELED 2 LARGE BARTLETT OR BOSC PEARS, UNPEELED, THINLY SLICED 2 TBSP. EXTRA-VIRGIN OLIVE OIL 3 TBSP. HONEY 2 TSP. LEMON JUICE 1/4 CUP ALMOND HALVES OR CHOPPED WALNUTS 4 SPRIGS FRESH THYME, PLUS MORE FOR SERVING SALT AND SEVERAL CRANKS OF FRESHLY GROUND BLACK PEPPER

METHOD

• Preheat oven to 400° F. In a large saucepan, blanche brussels sprouts then drain. • In a large bowl, combine all ingredients (except walnuts) and toss until veggies are well-coated. Add to foil-lined baking sheet in a single layer; roast for 20 minutes, turning once, or until vegetables are lightly browned. • Add to a serving bowl, drizzle with olive oil, and sprinkle with nuts, salt, and thyme. Serve immediately. Can be served at room temperature.