2 large Bartlett or Bosc pears, unpeeled, and thinly sliced
2 teaspoons extra virgin olive oil
3 tablespoons honey
2 teaspoons lemon juice
zest of 1/2 lemon
2 teaspoons fresh minced ginger
4 sprigs fresh thyme, plus extra for garnish
salt and several cranks of freshly ground black pepper
1/4 cup lightly toasted walnuts, chopped
Instructions
Preheat oven to 400 degrees F. In a large saucepan boil Brussels sprouts for 2 minutes; drain.
In a large bowl, combine all ingredients (except walnuts) and toss until vegetables are well coated. Lay vegetables in a single layer on a tin-foil lined baking sheet (for easy clean-up). Roast for 20 minutes, turning once, or until vegetables have a few brown spots.
Place cooked vegetables in a serving dish. Drizzle with a little extra virgin olive oil. Sprinkle with toasted walnuts and some extra salt and thyme. Serve immediately.
Originally Submitted
9/7/2010
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