Divine Cafe Recipe: Roasted Brussels sprouts with candied pecans and pears

pecans

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts provide healthy fats and are often cheaper than pecans.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar has a lower glycemic index, while granulated sugar is more economical.

balsamic vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: red wine vinegar

Apple cider vinegar is healthier, while red wine vinegar is less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is a budget-friendly option.

Preheat the oven to 325°F.

Quarter the brussels sprouts to expose the bitter core.

Toss the quartered brussels sprouts in a little olive oil to help the outer leaves get crispy.

Spread the brussels sprouts in a single layer on a cookie sheet.

Roast the brussels sprouts in the oven for about 20 minutes.

Chop the pears into pieces about the same size as the brussels sprout quarters.

After 20 minutes, check the brussels sprouts; they should be soft inside and crispy outside.

In a large mixing bowl, combine the roasted brussels sprouts, chopped pears, and candied pecans.

Add Romano cheese to the mixture, reserving some for plating.

Plate the dish and garnish with reserved Romano cheese.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens