Add These Roasted Sprouts With Pears to Your Menu

Preheat the oven to 400 F. Featured Video Lightly brush a rimmed baking sheet with extra-virgin olive oil. Trim the stem ends of the Brussels sprouts. Remove loose outer leaves and any leaves. Cut the trimmed sprouts in half lengthwise. Core the pear and cut it into 1-inch pieces or wedges. There's no need to peel the pear. Slice the small onion or shallot, if using. In a large bowl, combine the sliced sprouts, pear and sliced onion or shallot. Drizzle with the 3 tablespoons of olive oil and toss to coat thoroughly. Spread the sprouts and pear mixture out on the prepared baking sheet and sprinkle lightly with kosher salt and a few grinds of pepper. Bake for about 30 to 40 minutes, or until the vegetables and pears are browned, turning about every 10 minutes. Meanwhile, toast the walnuts and cook the bacon. Place a dry skillet over medium heat. Add the chopped walnuts and cook until lightly browned and aromatic, stirring and turning frequently. Dice the bacon and cook in a skillet over medium heat until crisp. Remove the bacon to paper towels to drain. Set aside. Remove the Brussels sprouts to a serving bowl. Add the diced bacon and toasted walnuts and toss. Drizzle 1 teaspoon of balsamic vinegar over the sprouts and toss. Taste and add more balsamic vinegar, as desired. Serve hot.