Roasted Brussels Sprouts

Whole Living

 

Ingredients

• 2 pounds Brussels sprouts, trimmed and halved
• 2 red Bartlett pears, cored and cut into wedges
• 6 shallots, quartered
• 10 fresh thy me sprigs
• 3 tablespoons olive oil
• Coarse salt and ground pepper
• 2 tablespoons fresh lemon juice

Directions

1. Preheat oven to 425 degrees. On two large rimmed baking sheets, toss Brussels sprouts, pears, shallots, thyme, and oil; season with salt and pepper.
   
2. Roast until Brussels sprouts are tender and browned, 30 to 35 minutes, rotating pans halfway through. Toss with lemon juice and serve warm.
   
   
   Ref: Whole Living
   
   
   I made this as my side to the quinoa crusted chicken breasts and I LOVED it. Amy never had brussel sprouts before and Mike had previously expressed his dislike for them earlier but I made them anyway. And you know what? They both liked it! I'll admit I also threw in some roasted red potatoes to this mix just in case my brussel sprout rebellion backfired. Since I didn't have thyme on hand I used my Herbs de Provence spices which has thyme in it. :D But the pears really gave it that something extra, that sweet to the bitter taste of the brussel sprouts. It was so good!