Like other cruciferous vegetables, brussels sprouts contain glucosinolates, chemical compounds that have been shown to help prevent cancer. Partnering the little cabbages with pear gives this dish even more fiber, as well as a balance of sweet and savory flavors.

　　

Ingredients

serves 4

　　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

　　

Step 1

Preheat oven to 425°F. 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.

　　

Step 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.

　　

Nutrition Information

Step 3

(Per Serving)

　　

Step 4

Calories: 124

　　

Step 5

Saturated Fat: 1g

　　

Step 6

Unsaturated Fat: 4g

　　

Step 7

Cholesterol: 0mg

　　

Step 8

Carbohydrates: 18g

　　

Step 9

Protein: 4g

　　

Step 10

Sodium: 27mg

　　

Step 11

Fiber: 5g

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