Ingredients
2 pounds Brussels sprouts, trimmed and halved
2 red Bartlett pears, cored and cut into wedges
6 shallots, quartered
10 fresh thyme sprigs
3 tablespoons olive oil
Coarse salt and ground pepper
2 tablespoons fresh lemon juice
Preparation
Preheat oven to 425 degrees. On two large rimmed baking sheets, toss Brussels sprouts, pears, shallots, thyme, and oil; season with salt and pepper.
Roast until Brussels sprouts are tender and browned, 30 to 35 minutes, rotating pans halfway through. Toss with lemon juice and serve warm.
