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Roasted brussels sprouts with pears and black forest ham

Roasted brussels sprouts with pears and black forest ham
Kirk McKoy / Los Angeles Times

Cooking Thanksgiving dinner is stressful, even if you’re a professional. So this year I set out to chart an easier path to a traditional dinner, something with fewer variables but the same reward. Over the last couple of weeks, I ... Read more

Total time: 50 minutes | Serves 8 to 12
  • 3 pounds Brussels sprouts, trimmed and halved (quartered if large)
  • 4 ounces thinly sliced Black Forest ham
  • ½ cup plus 1 tablespoon olive oil, divided
  • Kosher salt
  • Freshly ground black pepper
  • 4 Forelle or similar sweet firm pears, cored and sliced
  • 3 tablespoons cider vinegar
  • 3 tablespoons maple syrup
  • 2 tablespoon stone-ground mustard

Step 1Heat the oven to 400 degrees.

Step 2In a large bowl, combine the Brussels sprouts, ham, 6 tablespoons oil, 1 teaspoon salt and several grinds of black pepper, or to taste. Spread the sprouts in a single layer on a foil-lined rimmed baking sheet. Tuck in the sliced pears right before roasting.

Step 3Roast, uncovered, until the sprouts are caramelized and tender, 30 to 40 minutes, tossing every 15 minutes or so for even coloring.

Step 4While the sprouts are roasting, in a small bowl, whisk together the remaining 3 tablespoons oil along with the vinegar, syrup and mustard.

Step 5Remove the sprouts from the oven and drizzle over the sauce, tossing to combine. Spoon the vegetables into a serving dish to serve.


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