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
- 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.