If you’re not a fan of Brussels sprouts like me try this recipe. It takes no time to make and healthier than frying.

1 pound of Brussels sprouts

1/4 cup of honey

1 garlic, finely chopped

1 Anjou pear, peeled, cored and grated

2 tablespoons olive oil

1/4 teaspoon kosher salt

Preheat the oven to 400F.

Trim the Brussels sprouts and tear off outer leaves.  Cut the sprouts in half then place them in a large bowl and add all the ingredients. Toss together well and spread out onto a cookie sheet in one layer. Roast until tender about 35 to 40 minutes. Recipe courtesy of chef Einat Admony. Serves 2 to 4.

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