Roasted Persimmon & Brussels Sprouts: A Sweet and Savory Fall Side
Caramelized Brussels sprouts meet the natural sweetness of roasted persimmons in this vibrant seasonal dish. Tossed with olive oil, herbs, and a touch of balsamic, it’s a comforting yet elegant side that adds warmth and color to any autumn or winter table.
Persimmons, often called the “jewel of autumn,” bring a delicate honey-like sweetness that pairs beautifully with the earthy, nutty flavor of roasted Brussels sprouts.
This dish draws inspiration from Mediterranean and Californian fall cooking traditions, where fresh seasonal produce shines.
Roasting brings out caramelized notes in both the sprouts and persimmons, creating a perfect balance of savory and sweet.
Why You’ll Love This Recipe
- Seasonal & unique: Combines two fall stars—persimmons and Brussels sprouts—in one dish.
- Sweet & savory harmony: The roasted fruit balances the earthy sprouts.
- Quick & easy: Ready in under 30 minutes with minimal prep.
- Nutritious: High in fiber, vitamins C and A, and packed with antioxidants.
- Versatile: Pairs beautifully with roasted meats, poultry, or vegetarian mains.
Roasted Persimmon & Brussels Sprouts
Ingredients
- 1 lb 450 g Brussels sprouts, trimmed and halved
- 2 ripe but firm persimmons Fuyu variety works best, sliced into wedges
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar or pomegranate molasses for extra tang
- 1 tsp honey or maple syrup optional, for extra caramelization
- ½ tsp sea salt
- ¼ tsp freshly ground black pepper
- ¼ tsp crushed red pepper flakes optional, for heat
- 2 tbsp toasted pecans or walnuts chopped (optional garnish)
- Fresh thyme or rosemary leaves for finishing
- Substitutions & Alternatives:
- Use apples or pears instead of persimmons if out of season.
- Swap honey with agave or omit for a vegan version.
- Add Parmesan shavings or crumbled goat cheese for a richer variation.
Instructions
- Preheat the oven: Set oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- Prepare the vegetables & fruit: Trim the Brussels sprouts and cut them in half. Slice persimmons into thin wedges.
- Season & coat: In a large bowl, toss Brussels sprouts and persimmons with olive oil, balsamic vinegar, honey (if using), salt, pepper, and red pepper flakes. Ensure everything is lightly coated.
- Roast: Spread evenly on the prepared baking sheet in a single layer. Roast for 20–25 minutes, flipping halfway through, until the Brussels sprouts are golden brown and tender, and the persimmons are slightly caramelized.
- Garnish & serve: Remove from oven, transfer to a serving dish, and sprinkle with toasted nuts and fresh thyme. Serve warm.
Serving Suggestions
- Pairings: Serve alongside roasted chicken, glazed salmon, or holiday mains like turkey and beef tenderloin.
- Drinks: Pair with a crisp Chardonnay, Sauvignon Blanc, or sparkling water with citrus.
- Occasions: A perfect side for weeknight dinners, festive holiday gatherings, or a seasonal Thanksgiving table. It also works well as part of a fall-inspired potluck spread.
Frequently Asked Questions
Q: Can I make this dish ahead of time?
Yes. You can roast the Brussels sprouts and persimmons a few hours in advance. Reheat briefly in the oven before serving to bring back the caramelized texture.
Q: Can I freeze roasted Brussels sprouts and persimmons?
Not recommended. Both lose texture and turn mushy once thawed.
Q: What if I can’t find persimmons?
Use apples, pears, or butternut squash as alternatives. They roast well and provide a similar sweet contrast.
Q: Can I make this vegan?
Yes! Simply omit honey and stick with maple syrup or agave as the sweetener.
