Brussels Sprouts Two Ways: Shaved Raw and Pan-Roasted with Roasted Pears

Name: Brussels Sprouts Two Ways: Shaved Raw and Pan-Roasted with Roasted Pears
Total time: 30 min
Ingredients: 2 to 3 Warren or Red d'Anjou pears (1 pound 5 ounces total); 6 tablespoons unsalted butter; 2 tablespoons champagne vinegar or white wine vinegar; 1 teaspoon honey; Fine sea salt; ½ cup extra-virgin olive oil; 2 pounds 10 ounces Brussels sprouts, trimmed; 1 tablespoon sherry vinegar; ¾ cup pomegranate arils (from ½ medium fruit); ¹⁄3 cup toasted chopped hazelnuts; ¼ cup lightly packed fresh flat-leaf parsley leaves, chopped, plus more for garnish; ½ lemon

cleanplates.com

Brussels Sprouts Two Ways: Shaved Raw and Pan-Roasted with Roasted Pears | Clean Plates

View full recipe on cleanplates.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at cleanplates.com.

Share this recipe:

Cooking tools:

Food processor
Mandoline
Skillet
Cutting board
Chef's knife
Paring knife
Mixing bowl
Measuring cup
Measuring spoon
Spoon
Plate
Stove

Ingredients

2 to 3 Warren or Red d'Anjou pears (1 pound 5 ounces total)
6 tablespoons unsalted butter
2 tablespoons champagne vinegar or white wine vinegar
1 teaspoon honey
Fine sea salt
½ cup extra-virgin olive oil
2 pounds 10 ounces Brussels sprouts, trimmed
1 tablespoon sherry vinegar
¾ cup pomegranate arils (from ½ medium fruit)
¹⁄3 cup toasted chopped hazelnuts
¼ cup lightly packed fresh flat-leaf parsley leaves, chopped, plus more for garnish
½ lemon