Roasted Brussels Sprouts and Pears with Maple Dijon Dressing

Brussels sprouts are one of those vegetables that seem to divide the dinner table. Some people absolutely love them, while others remember the soft, boiled sprouts of years gone by and would happily give them a miss.

But roasting Brussels sprouts is a completely different story.

High heat transforms these little green vegetables, giving them wonderfully browned edges and slightly crispy outer leaves while keeping the centers tender.

Add chunks of sweet pear and a simple maple Dijon dressing, and you have a fall side dish that's worthy of a place on the Thanksgiving table.

These Roasted Brussels Sprouts and Pears combine savory, sweet and tangy flavors in one easy dish. They're colorful, flavorful and a lovely alternative to simply boiling or steaming your sprouts.

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Brussels Sprouts for Thanksgiving

Brussels sprouts are a classic cool-weather vegetable and seem right at home beside all the traditional dishes of Thanksgiving.

They're especially delicious when roasted. Those slightly charred outer leaves are actually one of the best bits, in my book. Roasting brings out a subtle sweetness in the sprouts and takes away some of the strong cabbage flavor people sometimes associate with them.

Pears make a wonderful seasonal partner for Brussels sprouts. As they roast, they soften and caramelize around the edges, adding little bursts of fruity sweetness throughout the dish.

And don't worry! This isn't an overly sweet vegetable side. The Dijon mustard and apple cider vinegar in the dressing provide plenty of tang to balance the maple syrup.

A Simple Autumn or Fall Side Dish

One of the things I love about this recipe is its short ingredient list. There's nothing complicated here.

Here's what you'll need (exact quantities are found in the recipe card at the end of this post):

Brussels sprouts: Fresh sprouts work best for roasting. Choose firm, bright green sprouts and remove any damaged outer leaves.

Pears: Choose pears that are ripe but still firm enough to hold their shape in the oven. If they're extremely soft, they can become mushy as they roast.

Olive oil: Just enough to lightly coat the sprouts and pears and encourage all that lovely browning.

Salt and black pepper: Simple seasoning is all that's needed before roasting. I always call salt and pepper the Irish spices.

Maple syrup: Adds just a touch of sweetness to the finished dish.

Dijon mustard: Gives the dressing a little sharpness and depth of flavor.

Apple cider vinegar: Its acidity balances both the maple syrup and the natural sweetness of the pears.

Preparing the Brussels Sprouts

Start by trimming the hard stem end from each Brussels sprout. Remove any loose or discolored outer leaves, then slice the sprouts in half.

If you happen to have some especially large sprouts, you can quarter those so that all the pieces are roughly the same size. This helps everything cook evenly.

Don't throw away every little leaf that falls off as you're preparing the sprouts. Some of those loose leaves become beautifully crisp and browned in the oven.

Cutting the Pears

There's no need to make this complicated. Simply core the pears and chop them into pieces approximately the same size as your halved Brussels sprouts.

Leaving the skin on helps the pieces hold together during roasting and also adds a little extra color to the finished dish.

Try not to cut the pear too small. Small pieces will soften much faster than the Brussels sprouts and may break down before the vegetables have had time to brown.

How to Roast Brussels Sprouts and Pears

Preheat the oven to 400°F. A good hot oven helps to seal the sprouts quickly and create lovely crisp edges.

Spread the prepared Brussels sprouts and pears over a large baking sheet.

Drizzle them with the olive oil and toss everything together until lightly coated. Season with salt and freshly ground black pepper.

For the best roasting results, give everything a little room on the pan. If the sprouts are packed tightly together, they'll tend to steam rather than roast.

Pop the tray into the oven for 20 to 30 minutes, turning the sprouts and pears once during cooking.

They're ready when the Brussels sprouts are tender, browned and slightly crispy around the edges and the pears have softened and begun to caramelize.

Maple Dijon Dressing

While the vegetables are roasting, prepare the dressing.

This couldn't be easier. Simply whisk together the maple syrup, Dijon mustard and apple cider vinegar in a small bowl.

The combination creates a dressing that's sweet, sharp and slightly tangy without overpowering the flavor of the roasted vegetables.

As soon as the Brussels sprouts and pears come out of the oven, drizzle the dressing over them and toss gently.

Adding the dressing while everything is still piping hot helps distribute those flavors throughout the dish.

Getting Those Lovely Crispy Edges

The secret to delicious roasted Brussels sprouts is giving them enough room to actually roast.

Use a large baking sheet and spread everything into a single layer rather than piling the sprouts on top of one another. If your baking sheet is small, two pans may work better.

You can also place some of the halved sprouts cut-side down against the baking sheet. That flat surface makes good contact with the hot pan and develops wonderful caramelized edges.

And don't be frightened by a few very dark leaves. Those crispy little pieces add lots of flavor.

A Thanksgiving Side Dish with a Difference

There's plenty of rich food on a Thanksgiving table, so I particularly like having a vegetable dish with a little acidity to balance everything out.

These sprouts pair beautifully with roast turkey, chicken or ham, as well as mashed potatoes, stuffing and all the other trimmings.

The pears also give the recipe a lovely autumnal feel without turning it into an overly sweet Thanksgiving side dish.

And the beautiful golden pears and deeply roasted sprouts certainly add plenty of fall color to the table.

Here are some more side dishes perfect for festive gatherings.

How To Roast Potatoes Irish Or English Style

Cheesy Broccoli Cornbread - A Moist and Savory Side Dish

Maple Bacon Skillet Brussels Sprouts

How To Cook Rutabaga Or Turnip Irish Style

Twice Baked Sweet Potato Casserole With Bacon And Pecans

Can I Make Roasted Brussels Sprouts and Pears Ahead?

This dish is at its very best straight from the oven, when the edges of the Brussels sprouts are still crisp.

You can certainly do some of the preparation ahead of time, though. Trim and halve the Brussels sprouts and prepare the maple Dijon dressing earlier in the day. Keep them refrigerated separately until you're ready to cook.

I'd recommend cutting the pears closer to roasting time so they don't discolor.

What To Do With Leftovers

If you do have leftovers, store them in a covered container in the refrigerator for up to 3 days. Reheat them on a baking sheet in a hot oven or in an air fryer if you'd like to restore some of those crispy edges. A microwave will work too, but the sprouts will be softer.

I don't recommend freezing this dish, since both the Brussels sprouts and pears can become soft and watery once thawed. For the best flavor and texture, enjoy them freshly roasted or store leftovers in the refrigerator for up to 3 days.

Printable Recipe Card for Brussels Sprouts and Pears

Here is the printable recipe card which you can print with or without images for your kitchen files. You can toggle between US and metric measurements to print the recipe exactly how you like it.

A New Way to Enjoy Brussels Sprouts

If Brussels sprouts haven't always been a favorite at your house, roasting them might just change a few minds.

I love how this recipe takes such humble ingredients and turns them into something special. The sprouts become deeply browned and crispy, the pears provide natural sweetness, and that little drizzle of maple Dijon dressing brings everything together.

It's simple enough for an everyday fall dinner but festive enough for Thanksgiving, Christmas or any autumn gathering.

I hope you'll enjoy this sweet and savory way of serving Brussels sprouts. ☘️