Warm Roasted Pear & Brussels Sprouts Salad
- February 16, 2023
- Ashley Tyrner
Prep
10 mins
cook
30 mins
serves
4
Ingredients
2 Red or Green Anjou USA Pears, cored and cut into wedges
1 1/2 pounds Brussels Sprouts, halved
1/2 cup chopped yellow onion or red onion
2 tablespoons olive oil
salt & pepper to taste
1 lemon
1 tablespoon honey
1/4 cup dried cranberries
Directions
- Preheat the oven to 425° Line a large rimmed baking sheet with aluminum foil and set aside.
- In a large bowl, combine the Brussels Sprouts, pears, and onion and toss to coat with the olive oil. Season lightly with salt and pepper.
- Place the mixture on baking sheet lined with parchment paper in an even layer.
- Bake until the Brussels Sprouts have started to crisp and turn golden brown, and the pears have caramelized, stirring once halfway through bake. (Approximately 30 minutes.)
- Squeeze lemon over mixture and drizzle with the honey. Add dried cranberries and toss to combine. Taste and season with more lemon and salt and pepper, if needed.
- Serve immediately.
Ripeness Check – Pear
A fun fact about pears is that they do not actually ripen on the tree. When left at room temperature, pears ripen into sweet, mature fruits, ready to be enjoyed! Knowing when a pear is ripe is key to enjoying this fruit when it is its sweetest. Luckily, our friends at USA Pears developed the Check the Neck™ test for you to learn exactly when the best time to eat these delicious treats is. According to the USA Pears website you should, “apply gentle pressure to the neck of the pear with your thumb. If it yields to pressure, it’s ripe.” Sounds easy enough, right?
When you receive your fresh pears in your FarmboxRx, the quickest way to start the ripening process is to leave them out at room temperature. Perform the Check the Neck™ test daily to find out if your pears are ready to eat. Once they are ripe, you can keep them in the refrigerator at 35º to 45ºF to slow down the ripening process. You can then keep them for up to five days. When you are ready to eat your pears, simply run them under cold water. Then, use a produce brush to scrub away to rinse away any dirt that may be on the fruit.
Warm Roasted Pear & Brussels Sprouts Salad
Print Recipe Pin RecipeEquipment
- large rimmed baking sheet
- parchment paper
Ingredients
- 2 Red or Green Anjou USA Pears cored and cut into wedges
- 1 1/2 lbs pounds Brussels Sprouts halved
- 1/2 cup yellow onion or red onion chopped
- 2 tbsp olive oil
- salt & pepper to taste
- 1 lemon
- 1 tbsp honey
- 1/4 cup dried cranberries
Instructions
- Preheat the oven to 425°. Line a large rimmed baking sheet with aluminum foil and set aside.
- In a large bowl, combine the Brussels Sprouts, pears, and onion and toss to coat with the olive oil. Season lightly with salt and pepper.
- Place the mixture on baking sheet lined with parchment paper in an even layer.
- Bake until the Brussels Sprouts have started to crisp and turn golden brown, and the pears have caramelized, stirring once halfway through bake. (Approximately 30 minutes.)
- Squeeze lemon over mixture and drizzle with the honey. Add dried cranberries and toss to combine. Taste and season with more lemon and salt and pepper, if needed.
- Serve immediately.