SCORE!………..when your daughter asks for “that brussels sprout/fruit/pear thing” for dinner!
We don’t need to tell her that ……………………

“Brussels sprouts are high in fiber, vitamins, minerals and antioxidants, making them a nutritious addition to your diet. They may also come with added health benefits, including the potential to reduce the risk of cancer, decrease inflammation and improve blood sugar control.”

1 1/2 lb Brussels sprouts, trimmed and halved
2 pears cored and sliced or chopped coarsely – 3 cups
1 tsp orange zest
2 Tbsp fresh orange juice
2 Tbsp olive oil
3 oz country style bread torn
1 Tbsp butter
1 tsp salt
1/4 tsp freshly ground pepper

Preheat oven to 425. Add Brussels sprouts to oven proof pan – I used cast iron skillet. Drizzle with olive oil, sprinkle salt and pepper – toss to coat.
Roast for 15 minutes – stir in pears – roast 5/10 minutes more OR until Brussels sprouts are crisp tender and pears are tender.

Meanwhile, place torn bread in food processor. Pulse until pieces are the size of small peas. In a large skillet, melt butter. Add bread crumbs – cook and stir 2/3 minutes or until crumbs start to turn golden. Reduce heat to medium-low. Cook and stir 2 additional minutes more or until crumbs are dry and crisp.

Remove Brussels sprouts and pears from oven and sprinkle with orange zest and drizzle orange juice.

Transfer to a serving dish and sprinkle with toasted bread crumbs.