Roasted Persimmon & Brussels Sprouts
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.
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.
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