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Ingredients
- 2 pounds Brussels sprouts, trimmed and halved
- 2 red Bartlett pears, cored and cut into wedges
- 6 shallots, quartered
- 10 fresh thyme sprigs
- 3 tablespoons olive oil
- Coarse salt and ground pepper
- 2 tablespoons fresh lemon juice
Directions
- Preheat oven to 425 degrees. On two large rimmed baking sheets, toss Brussels sprouts, pears, shallots, thyme, and oil; season with salt and pepper.
- Roast until Brussels sprouts are tender and browned, 30 to 35 minutes, rotating pans halfway through. Toss with lemon juice and serve warm.
Recipe is courtesy of Body+Soul, November 2009