Saffron and Honey

Roasted brussels sprouts with pear and tarragon mustard

January 9, 2013 — bartlett, Black pepper, Brussel Sprout, dijon, Dinner, Mustard (condiment), Olive oil, onion, pear, Tarragon

A delectable marriage of winter flavors, the brightness of brussels sprouts and the warm softness of pears – with a bit of a mustard kick – may be one of my new favorite pairings.

Vegetables and fruits can still really surprise us, in the best ways.

Tips: I used some tarragon mustard in the dressing, which really punched it up, but a strong dijon mustard will also do the trick. I really enjoy all of Fallot’s flavored mustards (pain d’epices is another favorite).

The dressing is really versatile and is also fantastic with fish!

Roasted brussels sprouts with pear

You’ll need:

• 3 cups brussels sprouts
• 1 large ripe pear (I used Bartlett), sliced lengthwise
• 1 small spanish onion, chopped
• olive oil
• salt, pepper

For the dressing:

(adapted from Nigel Slater‘s Tender)

• 2 T sherry vinegar
• 2 T walnut oil
• 2 T olive oil
• pinch of sugar
• 2 t tarragon (or dijon) mustard

1. Preheat oven to 425F. Trim the brussels sprouts, leaving them whole unless they are too large (then halve them).

2. In a medium-sized baking dish, toss together the brussels sprouts, onions, and pears with olive oil, a pinch of salt and black pepper. Don’t slice the pears too thinly as they will really soften while baking.

3. Roast brussels sprouts, onions, and pear for 30-35 minutes.

4. In the meantime, make the dressing by whisking together all of the ingredients in a small bowl. Serve brussels sprouts and pear with a spoonful of mustard dressing.