Roasted Brussels Sprouts with Pear and Shallots

• 1 ripe, firm Bartlett pear, preferably red
• 1 pound brussels sprouts, trimmed and halved
• 3 shallots, quartered
• 4 sprigs thyme
• 1 tablespoon plus 1 1/2 teaspoons extra-virgin olive oil
• Coarse salt and freshly ground pepper
• 2 tablespoons fresh lemon juice

1. Preheat oven to 425F.
2. Core pear and cut into wedges.
3. Place on a large rimmed baking sheet with brussels sprouts, shallots, thyme, oil, and 1 teaspoon salt; season with pepper.
4. Toss to combine, and spread in an even layer.
5. Roast until brussels sprouts are tender and browned, 30 to 35 minutes, rotating sheet and tossing sprouts halfway through.
6. Remove from oven; sprinkle with lemon juice, and toss to combine.
7. Serve warm.
8. (Per Serving)
9. Calories: 124
10. Saturated Fat: 1g
11. Unsaturated Fat: 4g
12. Cholesterol: 0mg
13. Carbohydrates: 18g
14. Protein: 4g
15. Sodium: 27mg
16. Fiber: 5g

bartlett, brussels sprouts, shallots, thyme, extravirgin olive oil, salt, lemon juice

Taken from www.epicurious.com/recipes/food/views/roasted-brussels-sprouts-with-pear-and-shallots-394199 (may not work)