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Pear & Blue Cheese Roasted Brussels Sprouts

It took all of my 32 years to ever taste a brussels sprout. I had heard horror stories as a child, but always had a curiosity about what I was missing. Lately, Pinterest has been a storm of delicious looking brussels sprout recipes, and I thought Thanksgiving might just be the perfect time to give them a try.


I'm so glad I decided to give them a try, because they are delicious! I was so surprised by how much I loved these Pear and Blue Cheese Brussels Sprouts. The vibrant vegetable mixes so well with the sweetness of the pear and taste of the blue cheese. The crunch of the walnuts add even more flavor.

Roasted brussels sprouts are delicious on their own, but the bold combination of flavors in this recipe gives them such a savory and unforgettable taste. Pears add a nice sweetness to the recipe, which is balanced out by the bold blue cheese. Although pears aren't always fresh everywhere this time of year, they are always in season and fresh from Harry & David. While you pick up a pack of pears to serve your guests over Thanksgiving, keep a couple for this delicious Thanksgiving recipe. 

Everyone in your family – even the picky kids! – will love these brussels sprouts. Thanksgiving is the perfect time to serve this delicious recipe. It will take your family by surprise, and leave them asking for it for every holiday! And hopefully, the kids won't be scared away by brussels sprouts anymore. 

 

 

Ingredients
  • 2 tablespoons olive oil
  • 1 lb halved fresh brussels sprouts
  • Pinch of salt and pepper
  • 2 tablespoons chopped walnuts
  • 1/2 cup blue cheese crumbles
  • 2 pears, sliced and chopped
Directions

Heat oil in a large skillet over medium heat.

Add brussels sprouts and season with salt and pepper to taste. Without stirring, cook covered for about 7 minutes.

Uncover and add walnuts and pears, stirring to reveal the carmelized brussels sprouts. Continue cooking for about 3 more minutes.

Take off of heat and add blue cheese crumbles. Serve warm.

Serves: 4

 

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