A melange of fruits and vegetables is the perfect one-pan side dish. Roast hardy root vegetables like brussels sprouts and carrots tossed in olive oil. The Asian pear adds a sweet element and holds up well in the oven. Serve mixture alongside meats, poultry, and fish. It’s probably the most hands-off side dish you’ll ever make.
Roasted Brussels Sprouts, Asian Pear, and Carrots Recipe
2 lbs fresh brussels sprouts, rinsed, stem ends removed, halved
2 Asian pears, cored and diced (leave peel on)
1 bunch rainbow carrots, tops trimmed, peeled and chopped into 2 inch pieces
3 T olive oil
salt and pepper to taste
Heat oven to 400°F.
Combine Brussels sprouts, Asian pears, and carrots in large bowl. Toss with olive oil and salt and pepper to taste.
Spread on baking sheet and roast for 40 minutes, tossing occasionally, or until vegetables are softened and lightly browned. The sprouts should have some browning, and will protect the more delicate carrots and Asian pears during roasting.
Serve with roasted meats, chicken, or fish, or top with a poached egg.
Award-winning author Emily Kemme writes about human nature, illuminating the everyday in a way that highlights its brilliance. Follow her on her blog, Feeding the Famished, https://www.facebook.com/EmilyKemme, or on Twitter @EmFeedsYou . Life inspired. Vodka tempered.
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Award-winning Chick Lit author Emily Kemme writes about the quirks of human nature. Find musings, recipes, and satire on her blog, Feeding the Famished. Novels | Drinking the Knock Water: A New Age Pilgrimage | In Search of Sushi Tora | Other works in progress