Roasted Brussels Sprouts, Pears, and Canadian Bacon

A simple side dish that is a little bit smoky, a tad sweet, and 100% delicious.  Roasted Brussels Sprouts, Pears, and Canadian Bacon is the perfect compliment to any main dish.

Say the word “Brussels Sprouts” and you will instantaneously polarize people.  People either love them or hate them – there isn’t much middle ground.  I just so happen to love the little green sprouts, especially when they are roasted.  Roasting just about any vegetable brings out their natural sweetness.

Not only do I love Brussels Sprouts, but I love side dishes and am always working to create new recipes.  With pears at their best right now, I knew that I wanted to incorporate them into a new side.  Mixing sweet, smoky, and bitter notes, I combined my little sprouts with Canadian bacon, fresh pears, and rosemary.  They all work so well together.

How to Make this Recipe 

Begin by preheating your oven to 400 degrees.  Line a baking sheet with parchment paper, and set aside.

Select one container of fresh Brussels Sprouts (about 9 ounces).   Sprouts often have tough fibrous stems that require additional trimming.  You will want to trim 1/8″ – 1/4″ off of the bottom of each sprout.  Discard the cut portion.

Cut each sprout in quarters lengthwise.  Since Brussels Sprouts can vary greatly in size, use your discretion.  Very small sprouts may only need to be cut in half, while very large sprouts may need to be cut into more pieces.  The goal is to have the cut sprouts be somewhat uniform in size once cut.

Remove and discard any yellowing leaves.  If any green leaves come loose, keep them.  They will crisp up while roasting and are ah-mazing!  Place the cut sprouts into a large resealable bag.

Now to add a bit of natural sweetness.  I love pears, and they are at their peak right now.  My favorite eating pear is a Bartlett, but for recipes such as this one, I want a pear that will hold up against the heat of the oven and still hold its shape.  D’Anjou pears do just that.  D’Anjou pears come in both green and red varieties.  Either would work well in this recipe.  Select a pear that is just beginning to ripen.  It should not be rock hard or soft.  Somewhat firm, on its way to ripe is best!

Give the pear a good wash (we’ll be leaving the skin on).  Slice the pear into quarters lengthwise.  Cut away the seeds.  From there I usually cut each quarter in half again lengthwise and then cut into chunks.  You should cut 3-4 chunks per slice (depending on the size of your pear).  In the end you will want a slightly heaping cup of diced pears.  Add them to the plastic bag!


Next you will need to dice enough Canadian bacon and red onion to yield 1/3 cup each.  I opted for Canadian bacon in this recipe.  I love the smoky flavor, and it works so well.  Next, finely chop enough fresh rosemary to yield 1 tablespoon.  Add all of the ingredients into the bag.

Melt 2 tablespoons of butter or your favorite butter replacement.  Pour into the bag.  Seal and shake to coat the ingredients.

Open the bag and add salt, pepper, and brown sugar.  Seal and shake.

Roasted Brussels Sprouts

Scatter all of the ingredients onto the prepared baking sheet.  Be sure that there is a single layer with adequate room.  Overcrowding the ingredients will prevent them from roasting properly.

Brussels Sprouts

Bake for 12 minutes.  Stir and spread out again.  Bake for an additional 12-15 minutes.  Serve immediately.

This recipe is my submission into the USA Pears Bloggers Recipe Challenge.  Be sure to check out their website and follow them on all of your social media channels @usapears.

roasted brussels sprouts

Roasted Brussels Sprouts, Pears, and Canadian Bacon

An easy and flavorful side dish for any occasion.
Course Side Dish
Cuisine American
Keyword brown sugar, brussels sprouts, canadian bacon, Christmas, pears, rosemary, Side Dish
Prep Time 10 minutes
Cook Time 30 minutes
Servings 4
Author The Gluten Free Gathering


  • 9 ounce container fresh brussels sprouts
  • 1 D'Anjou Pear, diced
  • 1/3 cup diced Canadian bacon
  • 1/3 cup diced red onion
  • 1 tablespoon finely chopped fresh rosemary
  • 2 tablespoons light brown sugar
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon ground black pepper
  • 2 tablespoons butter (or butter substitute) melted (I used Country Crock's Avocado Oil Sticks)


  • Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. Set aside.
  • Cut off 1/8" (or so) of the bottom of each sprout (discard). Remove any yellowing leaves (discard). Cut each sprout into quarters. Place cut sprouts into a large resealable plastic bag.
  • Wash one D'Anjou pear. The pear should be ripe but still firm. Cut into quarters lengthwise. Cut away the seeds and discard. Cut the pear (with skin on) into small chunks. There should be enough pieces for one cup (slightly heaping). Add pears to the bag.
  • Dice enough Canadian bacon and red onion to yield 1/3 cup of each. Add to the plastic bag.
  • Finely chop enough fresh rosemary to yield one tablespoon. Add to the plastic bag.
  • Melt 2 tablespoons of butter or your favorite butter replacement. Pour into the plastic bag. Seal the bag and gently shake to coat the ingredients with the melted butter.
  • Open the bag and add the light brown sugar, salt, and pepper to the bag. Seal the bag. Shake to coat.
  • Spread out the ingredients onto the prepared baking sheet. Be sure to spread the ingredients out into a single layer.
  • Bake for 12 minutes, uncovered. Stir and spread out again. Bake for an additional 12-15 minutes or until desired doneness is achieved.
  • Serve immediately.


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