Vanilla and Bean · by Traci York★ 5.0 (4)
Roasted Brussels Sprouts and Pears with Thyme
NUTRITION · PER SERVING40M COOK
CAL 17%·PRO 18%
CARBS 40G47% OF CAL
12G FIBER0G ADDED16G INTRINSIC11G OTHER16G TOTAL SUGAR
FAT 19G50% OF CAL
2G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted Brussels sprouts and pears with thyme, shallots, and hazelnuts create a sweet-savory side dish. The combination of fruit and vegetables makes it versatile and elegant.
sideamerican🍪 sheet pan🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Vanilla and Bean →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- 1 lb Brussels Sprouts (trimmed and sliced in half, 450g)
- 1 Bosc Pear (cored and sliced 1/4" thick lengthwise, 300g, 2 if small)
- 1 Large Shallot (sliced thin, 78g)
- 7 Sprigs of Thyme (plus a few more for garnish)
- 1/4 tsp Sea Salt
- 1/8 tsp Black Ground Pepper
- 2 Tbs Extra Virgin Olive Oil
- 1 tsp Fresh Lemon Juice
- 1/2 C Hazelnuts (whole or Pecans, rough chopped, 50g)
At a glance
PER SERVING · TIME 40M
CAL 17%·PRO 18%
CARBS 40G47% OF CAL
12G FIBER0G ADDED16G INTRINSIC11G OTHER16G TOTAL SUGAR
FAT 19G50% OF CAL
2G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 41mg
- Total sugar
- 16g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1020mg
- Calcium
- 103mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 41MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.