a little of each

Ingredients (serves 8)

• 2 pounds Brussels sprouts, trimmed and halved
• 2 red Bartlett pears, cored and cut into wedges
• 6 shallots, quartered
• 10 fresh thyme sprigs
• 3 tablespoons olive oil
• Coarse salt and ground pepper
• 2 tablespoons fresh lemon juice

Instructions

Preheat oven to 425 degrees. On two large rimmed baking sheets, toss Brussels sprouts, pears, shallots, thyme, and oil; season with salt and pepper.

Roast until Brussels sprouts are tender and browned, 30 to 35 minutes, rotating pans halfway through. Toss with lemon juice and serve warm