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Ingredients
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Brussels Sprouts
Pear Gastrique
Method
Brussels Sprouts
- 1
Prepare the Brussels Sprouts
Preheat your oven to 400°F (200°C). Rinse the Brussels sprouts under cold water and trim the ends. Cut each Brussels sprout in half lengthwise.
- 2
Season the Brussels Sprouts
In a large mixing bowl, toss the halved Brussels sprouts with olive oil, salt, and black pepper until they are evenly coated.
- 3
Roast the Brussels Sprouts
Spread the seasoned Brussels sprouts in a single layer on a baking sheet. Roast in the preheated oven for 20-25 minutes, or until they are crispy and golden brown, flipping them halfway through for even cooking.
Pear Gastrique
- 4
Cook the Pears
In a saucepan over medium heat, combine the diced pears, sugar, red wine vinegar, and water. Stir to combine.
- 5
Simmer the Mixture
Bring the mixture to a simmer. Reduce the heat and cook for about 15-20 minutes, stirring occasionally, until the pears are soft and the mixture has thickened slightly.
- 6
Blend the Gastrique
Remove the saucepan from heat and let it cool slightly. Using an immersion blender or a regular blender, puree the mixture until smooth. If needed, strain through a fine mesh sieve for a smoother texture.
- 7
Serve
Drizzle the warm pear gastrique over the crispy Brussels sprouts just before serving.