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Brussels sprouts with pears and pistachios

Recipe: Roasted brussels sprouts with pears and pistachios

Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Side Dish
Servings 4

Ingredients
  

  • 500 g brussels sprouts
  • 50 ml olive oil
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 large pear
  • 50-100 ml pistachios without shells
  • 1 small lemon

Instructions
 

  • Prepare the brussels sprouts by removing the outer layer and cut away any excess root before cutting them in half across the root
  • Peel the pear, cut it in half and remove the core. Coat in olive oil and place on one side of a baking sheet
  • Place the brussels sprouts on the baking sheet and toss with salt, pepper and the remaining oil. If you want it cooked even then a tip is to place them all on the same side so you easily know which to turn after half the time in the oven.
  • Roast in the oven at 200°C (400°F) for 15 min, then turn the brussels sprouts and the pear
  • During their time in the oven you can remove the shell of the pistachios and chop them coarsely
  • Roast the brussels sprout and the pear for another 15 min, while at the same time toast the pistachios in a separate pan (only need a few minutes on medium-high heat)
  • Cut the pear halves into smaller chunks. Easiest is to place them on the flat side and then use a knife to cut lengthwise and then perpendicular to those cuts
  • Place all ingredients in a bowl and squeeze the lemon juice over it. Toss and serve while still hot!
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