Pan Roasted Brussels Sprouts with Pears

Winnie Abramson, ND

By Winnie Abramson, ND

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I very much look forward to the appearance of Brussels sprouts in my local markets; they are one of my favorite winter/fall veggies.

They are also seriously nutritious, with lots of vitamin C and Vitamin K.

In order to enjoy Brussels sprouts, though, you really need to cook them correctly. They are prone to both overcooking (not a good thing), as well as uneven cooking (because the outer leaves cook faster than the interiors).

I like to slice them in half before cooking to ensure they cook all the way through, and this recipe for pan roasted Brussels sprouts with pears is one I really enjoy. The recipe does call for bacon (pastured and preservative-free, of course), but if you don’t do bacon, feel free to leave it out and cook the Brussels sprouts in 2 tablespoons of olive oil instead.

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Pan Roasted Brussels Sprouts with Pears, Bacon and Gorgonzola cheese

Serves 2-4


  • *2 slices bacon preferably pastured and preservative-free
  • *4 cups Brussels sprouts about 20-25 medium sized sprouts, local if possible
  • *1 tablespoons organic brown sugar
  • *1 sliced pear local if possible
  • *1/2 cup gorgonzola cheese


  • 1. Clean and remove any wilted leaves from the Brussels sprouts. Trim the bottoms and slice the Brussels sprouts in half. Set aside.
  • 2. In a cast-iron skillet, cook the bacon over medium-high heat. When crispy on both sides, remove to drain and cool on a paper towel. Crumble the bacon and set aside.
  • 3. Leave the bacon fat in the pan and add the Brussels sprouts.
  • 4. Allow them to cook for about 5 minutes over medium heat, stirring every now and then, so that all the edges start to get crispy. Add the brown sugar, stir it in, and cook for a minute or two more. Taste one to make sure the sprouts are cooked through.
  • 5. Remove from the heat and add the sliced pears.
  • 6. Crumble and add the cheese and then the bacon. Mix everything well. Serve warm or at room temperature.

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