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Pear-Pecan Brussels Bake

They’re throwing a twist into the works over at the vegan_cookoff this month as both competitions feature dual ingredients. First up: pears and nuts.

This dish would be perfect as a Thanksgiving side-dish. Just multiply all the ingredients by the size of your party. Or you could eat it as a single serving mid-afternoon treat, as I did today. Mmmm… :)

4 Brussels sprouts
1/2 red pear
10 grams pecan pieces
1 Tablespoon lemon juice
2 teaspoons brown rice vinegar
1 teaspoon cinnamon

Here’s how to assemble. Place two large slices of pear on the bottom of a 1-quart glass baking dish. Quarter the Brussels sprouts and arrange evenly over the pear base. Dice the remaining pear and layer on top. Add lemon juice and sprinkle cinnamon liberally. You can also top with the pecans at this time or not. I added half (not shown here):

Bake in a preheated oven, uncovered, at 350 F for forty minutes. The Brussels sprouts are al dente with these cooking times, and the pear is just right too. If you prefer softer veggies, you may want to steam the sprouts first. Splash with brown rice vinegar and stir everything together with any reserved pecan pieces.

2 Responses to “Pear-Pecan Brussels Bake”

  1. keda says:

    another great creation. i steamed the sprouts before hand and substittued walnuts for pecans. it was delightful. subtly sweet. well done and thank you.


  2. Erin says:

    Thank you! I’m so glad you liked and that you reported back. :)

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