Herb-Roasted Brussels Sprouts And Quince

Herb-Roasted Brussels Sprouts And Quince
4.5 from 2 ratings
Fill 202 Print
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
servings
Total time: 1.15 hours
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
  1. Heat oven to 375 degrees.
  2. Have two large oiled baking sheets ready.
  3. Mix salt, basil, thyme and pepper in a small bowl.
  4. Put half of the Brussels sprouts, quince, apple and onions on each baking sheet.
  5. Drizzle each sheet with 2 tablespoons of the oil, and toss to coat everything with oil.
  6. Sprinkle half of the spice mixture over each sheet, and toss to coat the vegetables with the spices.
  7. Bake, stirring once or twice, until Brussels sprouts are fork-tender and nicely golden, 35 to 45 minutes.
  8. Serve hot.
Recommended