Herb-Roasted Brussels Sprouts And Quince
Herb-Roasted Brussels Sprouts And Quince
Dress up roasted Brussels sprouts with savory spices, sweet apple and golden-yellow quince, a pear-like seasonal fruit often turned into jams and fruit pastes.This recipe by JeanMarie Brownson appeared in the Chicago Tribune.
Prep Time
25
minutes
Cook Time
45
minutes
Servings
6
Total time: 1 hour, 10 minutes
Ingredients
- 1 teaspoon salt
- 2 teaspoon dried basil
- 1 teaspoon dried leaf thyme
- 1/2 teaspoon freshly ground black pepper
- 2 pound medium brussels sprouts, ends trimmed, halved
- 2 quinces (12 ounces total) quartered, cored, cut into 1/2-inch pieces (can substitute bosc pears)
- 1 large or 2 medium apples, such as jonathan, quartered, cored, cut into 1-inch chunks
- 1 bag (10 ounces) frozen pearl onions
- 1/4 cup olive oil
Directions
- Heat oven to 375 degrees.
- Have two large oiled baking sheets ready.
- Mix salt, basil, thyme and pepper in a small bowl.
- Put half of the Brussels sprouts, quince, apple and onions on each baking sheet.
- Drizzle each sheet with 2 tablespoons of the oil, and toss to coat everything with oil.
- Sprinkle half of the spice mixture over each sheet, and toss to coat the vegetables with the spices.
- Bake, stirring once or twice, until Brussels sprouts are fork-tender and nicely golden, 35 to 45 minutes.
- Serve hot.