Roasted Brussels Sprouts with Pear, Burrata, and Hot Honey Skillet

Roasted Brussels Sprouts & Pear Skillet with Burrata, Walnuts & Hot Honey: The Ultimate Savory-Sweet Side Dish

Imagine a dish that perfectly balances the savory depth of roasted vegetables with the luxurious creaminess of fresh cheese and the bright pop of sweet, spicy honey. This Roasted Brussels Sprouts & Pear Skillet with Burrata, Walnuts & Hot Honey is exactly that kind of culinary masterpiece. It transforms humble ingredients into a show-stopping side dish or even a light vegetarian main course. The recipe is a celebration of contrasting textures and harmonious flavors that will make even the most skeptical Brussels sprouts eater a devoted fan.

Furthermore, this dish is incredibly versatile. You can serve it as an elegant starter for a dinner party, a stunning side for your holiday table, or a satisfying meatless Monday meal. The process is straightforward, involving simple roasting and a quick assembly. As a result, you get a restaurant-quality presentation with minimal fuss. The final drizzle of hot honey is the pièce de résistance, tying every element together with a sticky, sweet, and gently fiery kiss.

Ultimately, this recipe is about more than just following steps. It is about creating an experience. The aroma of caramelizing sprouts and pears will fill your kitchen. Meanwhile, the visual appeal of the creamy burrata melting over the warm, charred vegetables is undeniable. This Roasted Brussels Sprouts & Pear Skillet is a guaranteed crowd-pleaser that brings sophistication and heartwarming flavor to any table.

Quick Recipe Highlights

• Flavor Profile: This dish masterfully combines savory, sweet, spicy, and tangy notes. Earthy roasted Brussels sprouts meet the gentle sweetness of caramelized pears. Subsequently, rich burrata adds a creamy, mild tang. Finally, a spicy hot honey drizzle brings everything together with a warm, sweet heat.
• Texture: You experience a wonderful contrast in every bite. Crispy, charred edges on the sprouts play against the soft, yielding flesh of the roasted pears. Meanwhile, crunchy toasted walnuts provide a satisfying bite. The creamy, cool center of the burrata cheese creates a luxurious, smooth counterpoint to all the crisp elements.
• Aroma: The cooking process fills your kitchen with an irresistible fragrance. First, you smell the nutty, almost cabbage-like scent of roasting Brussels sprouts. Then, the sweet, floral notes of the pears as they caramelize join in. Finally, toasting walnuts adds a deep, nutty aroma, and the hot honey introduces a warm, spicy-sweet scent right before serving.
• Visual Appeal: This skillet is a feast for the eyes. The dish features a beautiful color palette of deep green from the sprouts, golden brown from the pears, and white from the burrata. Vibrant green herbs and the glossy amber drizzle of hot honey create stunning visual contrast, making it perfect for photographing and impressing guests.
• Skill Level Needed: This is an accessible recipe for most home cooks. Basic knife skills for trimming sprouts and slicing pears are required. Additionally, you need confidence in using the oven for roasting and a stovetop for a quick honey infusion. The assembly is intuitive and forgiving, making it great for beginners looking to elevate their side dish game.
• Special Equipment: A large, oven-safe skillet is the key piece of equipment. It allows you to sear, roast, and serve all in one pan. Otherwise, you only need basic kitchen tools: a sharp knife, cutting board, small saucepan for the hot honey, and a baking sheet if your skillet isn’t large enough for all the veggies in a single layer.

Recipe Overview

• Difficulty Level: We rate this recipe as “Easy” because it breaks down into simple, manageable steps. Primarily, it involves chopping, roasting, and assembling. There are no complicated techniques like making a roux or tempering eggs. The most advanced step is making the quick hot honey, which simply requires warming ingredients together. Consequently, cooks of any level can achieve fantastic results with careful attention to roasting times.
• Category: This versatile dish fits multiple categories beautifully. It shines as a spectacular side dish, especially for holiday meals like Thanksgiving or Christmas. Alternatively, it can serve as a light vegetarian main course when paired with a hearty grain like farro or crusty bread. It also works wonderfully as an impressive appetizer or starter when divided among smaller plates.
• Cuisine: This recipe is a modern fusion dish with roots in Italian and American culinary traditions. The use of burrata cheese is distinctly Italian. Meanwhile, the concept of sweet and savory vegetable sides is very popular in contemporary American cooking. The hot honey trend adds a modern, artisanal touch that has become a staple in trendy eateries across the United States.
• Cost: The cost is moderate, largely dependent on the price of burrata and fresh produce. Brussels sprouts and pears are typically affordable, especially in season. Walnuts and honey are pantry staples for many. Burrata can be the splurge item, but its impact justifies the cost. Overall, you create a restaurant-quality dish for a fraction of the price of dining out.
• Season: This is an ideal fall and winter recipe. Brussels sprouts are at their sweetest and most robust after a frost. Pears are also in peak season during the autumn months. The warm, hearty flavors are perfect for cooler weather. However, with seasonal adjustments, you can enjoy it year-round by using firm, slightly under-ripe pears in other seasons.
• Occasion: It is perfect for festive occasions and elegant dinners. It is a standout Thanksgiving side dish that offers a break from traditional casseroles. Similarly, it makes Christmas dinner feel special. It is also excellent for dinner parties, date nights at home, or any meal where you want to present something visually stunning and deliciously different.

Why You’ll Love This Roasted Brussels Sprouts & Pear Skillet

First and foremost, the taste and texture appeal is immediate and complex. You get the savory, slightly bitter char of perfectly roasted Brussels sprouts, which is beautifully offset by the natural sugar in the pears as they caramelize. The creamy, cool burrata then cuts through the richness, while the walnuts add essential crunch. Finally, the hot honey drizzle is the unifying element, adding a sweet heat that makes every component sing. This combination is unexpectedly addictive, ensuring there are never any leftovers.

From a convenience standpoint, this recipe is a winner. It uses mostly pantry staples and common produce. The cooking method is largely hands-off once the ingredients are in the oven. Furthermore, you can prepare components in advance. For instance, you can trim the sprouts and slice the pears ahead of time. You can also toast the walnuts and make the hot honey earlier in the day. This makes final assembly before serving quick and stress-free, which is crucial for entertaining.

Nutritionally, this dish packs a powerful punch. Brussels sprouts are a superfood, loaded with vitamins C and K, fiber, and antioxidants. Pears provide additional fiber and vitamin C. Walnuts are an excellent source of omega-3 fatty acids and protein. Even the honey offers antioxidants and a natural energy boost. While burrata is indulgent, it provides calcium and protein. Together, they create a balanced dish that feels decadent but is rooted in wholesome ingredients.

For social and entertaining value, this skillet is a superstar. Its dramatic presentation sparks conversation. It is a visually stunning centerpiece for a vegetarian spread or a complement to a roast. Because it is so unique, guests will remember it. It caters to various dietary preferences, being vegetarian and easily adaptable for gluten-free needs. Serving it family-style in the skillet encourages sharing and adds a rustic, welcoming touch to your table.

Finally, it is cost-effective and accessible. Compared to ordering a similar dish at a restaurant, making it at home saves significant money. The ingredients are not exotic or hard to find. Most grocery stores now carry burrata in the specialty cheese section. Even if you cannot find hot honey, making your own with regular honey and chili flakes is simple and inexpensive. This recipe proves that impressive, gourmet flavor does not require a huge budget or rare ingredients.

Historical Background and Cultural Significance

The story of this dish begins with its individual components, each with a rich history. Brussels sprouts, believe it or not, have been cultivated since the 13th century in the region now known as Belgium, hence their name. They were later popularized across Europe and brought to North America by French settlers. For centuries, they were often boiled into submission, leading to their infamous reputation. The modern renaissance of the Brussels sprout, however, is directly tied to the roasting technique. Chefs discovered that high-heat roasting caramelizes their natural sugars, transforming them into a savory, nutty, and deeply flavorful vegetable that people genuinely crave.

Burrata cheese, on the other hand, is a relatively recent invention with deep Italian roots. It originated in the Apulia region of Italy in the early 20th century as a way for cheesemakers to use up the ritagli (clippings) of mozzarella. By enveloping these scraps in fresh cream and sealing them in a mozzarella pouch, they created “burrata,” which means “buttered” in Italian. This technique resulted in an incredibly luxurious cheese with a solid outer shell and a rich, creamy interior. Its journey from a regional Italian specialty to a global gourmet staple is a testament to the world’s love for decadent, fresh cheeses.

The combination of sweet fruit with savory vegetables and cheese is a timeless culinary practice seen across cultures. The American tradition of sweet and savory sides, especially for Thanksgiving, likely influenced this recipe’s conception. Adding hot honey is a distinctly modern twist, reflecting the current food trend that started in Brooklyn pizza shops and quickly spread to upscale restaurants nationwide. This drizzle represents the contemporary desire for bold, layered flavors and a touch of artisanal craft in everyday cooking.

Regional variations of this concept exist worldwide. In Italy, one might find radicchio roasted with pears and walnuts, dressed with a balsamic reduction. In the American South, fried Brussels sprouts with a sweet pepper jelly glaze echo a similar sweet-heat profile. This Roasted Brussels Sprouts & Pear Skillet sits at the intersection of these traditions. It is a fusion dish that respects the history of its ingredients while embracing modern flavor combinations and presentation styles, making it a perfect example of how global cuisine continues to evolve.

Ingredient Deep Dive

Brussels Sprouts: These miniature cabbages are nutritional powerhouses. Historically, they have been a staple in Northern European winter diets due to their hardiness. They are packed with vitamins C and K, folate, manganese, and fiber. Their high antioxidant content is linked to reduced inflammation. When selecting sprouts, look for firm, bright green heads that are tightly closed, avoiding any with yellowing leaves or a strong odor. Store them unwashed in a plastic bag in your refrigerator’s crisper drawer for up to a week. For a substitution, broccoli florets or cubed butternut squash can be roasted using the same method, though cooking times may vary slightly.

Pears: Pears have been cultivated for thousands of years, originating in Asia and later spreading to Europe. They symbolize immortality in Chinese culture due to their longevity. Nutritionally, they are an excellent source of dietary fiber, particularly in the skin, and provide vitamin C and potassium. For this recipe, choose firm, slightly under-ripe pears like Bosc or Anjou, as they will hold their shape during roasting. Store ripe pears in the refrigerator and firm ones on the counter until they yield slightly to pressure. If pears are unavailable, firm apples like Honeycrisp or sliced fennel bulb make a wonderful, if different, sweet and aromatic substitute.

Burrata Cheese: This cheese is the crown jewel of the dish. As mentioned, its history is Italian, born from resourcefulness. It is rich in calcium and protein but also high in fat, making it an indulgent ingredient. The key is to seek out the freshest burrata possible, often sold in a liquid-filled container. Check the date and ensure the pouch feels soft and plump. Store it in its liquid in the refrigerator and use it within a day or two of purchase for peak creaminess. If burrata is unavailable, a high-quality fresh mozzarella ball (bocconcini) or a dollop of creamy ricotta can stand in, though the dramatic, creamy center will be missed.

Walnuts: Among the oldest tree foods, walnuts were revered in ancient Persia and Rome. They are a fantastic plant-based source of omega-3 fatty acids, which support heart and brain health, and also provide protein and magnesium. For the best flavor, always buy raw walnuts and toast them yourself just before using. This unlocks their oils and intensifies their nutty taste. Store walnuts in an airtight container in the freezer to prevent their oils from turning rancid. For a substitution, pecans or hazelnuts would offer a similar crunch with a slightly different flavor profile that still complements the other ingredients beautifully.

Hot Honey: While commercially prepared hot honey is popular, making your own is simple and allows you to control the heat level. Honey itself has an ancient history, used as food, medicine, and currency. It contains antioxidants and has antimicrobial properties. The “hot” element typically comes from infusing the honey with chili peppers. For this recipe, combining honey with red pepper flakes or a finely chopped fresh chili like Fresno or jalapeño creates the perfect spicy-sweet syrup. Gently warming them together allows the capsaicin from the peppers to infuse the honey. For a substitute, a mix of maple syrup and a dash of cayenne pepper can work in a pinch, though the flavor will be distinct.

Common Mistakes to Avoid

• Crowding the Pan: This is the most common error. If you overcrowd the skillet or baking sheet, the Brussels sprouts and pears will steam instead of roast. Consequently, you will miss out on the essential caramelization and crispy edges. Always ensure the vegetables are in a single layer with a little space between them. If necessary, use two pans.
• Using Overripe Pears: Overly soft, juicy pears will turn to mush in the high heat of the oven. They release too much water, preventing proper roasting and making the dish soggy. Always select pears that are firm to the touch for this application. They should yield slightly but still feel solid.
• Skipping the Toast on the Walnuts: Raw walnuts can taste somewhat bitter and lack the deep, toasty flavor that elevates the dish. Taking the extra five minutes to toast them in a dry pan or the oven is non-negotiable. It transforms their texture and taste, adding a crucial layer of flavor.
• Adding Burrata Too Early: Burrata is meant to be served cool and creamy, melting slightly from the heat of the roasted vegetables. If you add it before roasting or while the skillet is piping hot from the oven, it will completely melt into a pool of cheese. Always let the roasted components cool for a minute or two before placing the whole burrata ball on top.
• Burning the Hot Honey: Honey can burn easily if heated over too high a flame. The goal is to gently warm it just enough to thin it slightly and infuse the chili flavor, not to boil or cook it. Use low heat and stir constantly for just 1-2 minutes. Alternatively, you can simply stir the chili flakes into room-temperature honey and let it sit to infuse.
• Underseasoning the Vegetables: Brussels sprouts and pears need adequate seasoning to shine. Do not be shy with salt and pepper before roasting. The seasoning should enhance their natural flavors, not mask them. Remember, the hot honey adds sweetness and heat, but not saltiness.
• Not Preheating the Skillet (if starting on stove): If your recipe starts by searing the sprouts in the skillet on the stovetop, ensure the pan is properly preheated. A hot pan ensures a good sear and prevents the sprouts from sticking. Add the oil and let it shimmer before adding the vegetables.
• Cutting the Brussels Sprouts Unevenly: If some sprouts are halved and others are quartered, they will cook at different rates. The smaller pieces will burn before the larger ones are tender. Aim for uniform size, typically halving them if they are small or quartering if they are very large, for even cooking.

Essential Techniques

Dry-Roasting for Caramelization: This is the cornerstone technique. Roasting at a high temperature (around 400-425°F) draws out moisture and caramelizes the natural sugars in both the Brussels sprouts and pears. The key is to ensure the vegetables are dry before tossing them in oil. Any excess water will cause steaming. Do not cover the pan during roasting, as this traps steam. Instead, allow the hot air to circulate, creating those desirable crispy, browned edges. The visual cue for success is a deep golden-brown color on the flat, cut sides of the sprouts and soft, lightly browned pears.

Toasting Nuts: Toasting nuts is a simple but transformative step. It intensifies their flavor by heating the natural oils and makes them crispier. You can do this in a dry skillet over medium-low heat, shaking frequently, or on a baking sheet in the oven for 5-7 minutes. The common pitfall is walking away; nuts can burn in seconds. The technique is mastered through constant attention. Listen for a faint sizzle and watch for a light golden color and a fragrant, nutty aroma. Immediately transfer them to a plate to stop the cooking process.

Infusing Honey: Infusing honey with chili heat requires gentle warmth. The goal is to coax the capsaicin from the peppers into the honey without altering the honey’s delicate flavor through high heat. Combine honey and your chosen chili element (flakes, fresh chili) in a small saucepan. Warm over the lowest possible heat for 1-2 minutes, just until the honey becomes runny and you can smell the chili. Alternatively, combine them in a jar and let it sit at room temperature for a few hours or days for a more subtle infusion. The success cue is a harmonious blend where you can taste both the sweetness and the heat without either being harsh.

Balancing Sweet and Savory: This is a conceptual technique crucial for this recipe. The balance is not 50/50; the savory roasted sprouts should be the foundation, with the sweet pears and honey as complementary accents. Taste as you go. After roasting, check if the sprouts are pleasantly bitter-sweet. The hot honey should be added last, to taste, as a finishing glaze. The pitfall is making the dish cloyingly sweet. Master this by adding the hot honey gradually, tasting after each drizzle, ensuring the final dish has complexity, not just sweetness.

Pro Tips for Perfect Roasted Brussels Sprouts & Pear Skillet

First, for maximum crispiness, pat your halved Brussels sprouts completely dry with a clean kitchen towel after washing. Any residual water will create steam and hinder browning.

Second, toss the sprouts and pears in oil and seasoning in a large bowl before transferring to the hot skillet. This ensures every piece gets an even, light coating for consistent roasting.

Third, place the cut sides of the Brussels sprouts down in the skillet or on the baking sheet for the first 10-15 minutes of roasting. This creates direct contact with the hot surface, leading to a beautiful, deep caramelization.

Fourth, add the pear slices about halfway through the roasting time. Pears cook faster than sprouts, so adding them later prevents them from becoming too soft and falling apart.

Fifth, let the roasted skillet components cool for 3-5 minutes before adding the burrata. This allows the intense heat to dissipate slightly so the cheese softens and melts gently rather than turning into a liquid.

Sixth, tear the burrata with your hands instead of slicing it with a knife. The rustic, uneven edges allow the creamy interior to spill out more dramatically and create a more appealing presentation.

Seventh, if making hot honey ahead, use a whole dried chili pepper instead of flakes for infusion, then remove it before serving. This provides a cleaner, more nuanced heat without any gritty texture from the flakes.

Eighth, finish the dish with a final sprinkle of flaky sea salt (like Maldon) after adding the hot honey. The crunchy salt flakes provide a final pop of texture and enhance all the other flavors.

Variations and Adaptations

For regional variations, consider an Italian-inspired version by substituting the hot honey with a reduced balsamic glaze and adding shaved Parmigiano-Reggiano. A Southern twist might include crumbled cooked bacon and a drizzle of pepper jelly thinned with apple cider vinegar. For a Middle Eastern flair, swap walnuts for pistachios, add a sprinkle of za’atar to the sprouts before roasting, and use a honey infused with harissa paste.

Seasonal adaptations are simple. In spring, use asparagus tips and fresh peas alongside the sprouts, and substitute the pear with thinly sliced apricots. For summer, try a combination of zucchini and cherry tomatoes with peaches or nectarines. In deep winter, swap pears for cubed, roasted delicata squash or sweet potato, which pair wonderfully with the sprouts and a touch of maple syrup in the hot honey.

Dietary modifications are straightforward. For a vegan version, omit the burrata and use a dollop of rich, garlicky cashew cream or a vegan almond ricotta. To make it nut-free, replace the walnuts with roasted pumpkin seeds (pepitas) or sunflower seeds. For a lower-carb or keto adaptation, reduce the amount of pear and use a sugar-free sweetener syrup infused with chili in place of the honey.

Flavor variations can personalize the dish. Add minced garlic or shallots to the oil before roasting the vegetables. Incorporate fresh herbs like chopped rosemary or thyme into the seasoning mix. For more umami, toss the roasted sprouts and pears with a teaspoon of white miso paste thinned with a little olive oil before adding the cheese.

Texture modifications can cater to different preferences. For extra crunch, add crispy fried shallots or onions as a final garnish. For a softer, more cohesive dish, you can toss the roasted components with a light vinaigrette before adding the cheese, allowing the flavors to meld more completely.

Presentation alternatives include serving individual portions in small cast iron pans or on rustic wooden boards. Instead of one large burrata, use several smaller bocconcini (mozzarella balls) scattered over the top. For a more formal plating, arrange the roasted components neatly and quenelle the burrata on the side, drizzling the hot honey in an artistic pattern.

Serving and Presentation Guide

Plating this dish is part of its appeal. If using an oven-safe skillet, serve it directly from the pan at the table for a rustic, family-style presentation. Ensure the pan is on a trivet to protect your table. For individual plating, use a wide, shallow bowl or plate. Create a base with the roasted sprouts and pears, then place a portion of torn burrata in the center or slightly off-center. Drizzle the hot honey in a zigzag or circular pattern over everything, allowing it to pool slightly.

Garnishing adds the final touch. Beyond the walnuts, consider fresh, soft herbs like torn basil leaves, mint, or microgreens for a pop of color and freshness. A light grating of lemon zest over the top just before serving can brighten all the flavors. A sprinkle of edible flowers makes it exceptionally elegant for a special occasion.

For traditional accompaniments, this skillet pairs beautifully with simply prepared proteins. It is a classic side for roast chicken, turkey, pork tenderloin, or seared salmon. For a vegetarian feast, serve it alongside a hearty grain salad with farro or quinoa, or with a creamy polenta.

Modern serving suggestions include using it as a topping for crostini or bruschetta for an elevated appetizer. Alternatively, toss the entire mixture (minus the whole burrata ball) with cooked pasta like orecchiette or rigatoni for a fantastic pasta dish, adding a bit of pasta water to create a sauce.

Temperature considerations are key. The roasted vegetables and skillet should be very warm, almost hot. The burrata should be cool from the refrigerator. This contrast in temperatures is part of the sensory experience. The hot honey should be warm enough to be fluid but not scalding. Serve immediately after assembly.

Portion control is simple. This recipe yields about four servings as a substantial side dish or two servings as a main course. When serving as part of a larger holiday meal with many other sides, it can easily stretch to six servings. Allow the visual richness to guide you; a little goes a long way because the flavors are so bold and satisfying.

Wine and Beverage Pairing

Wine pairings should complement the dish’s sweet, savory, creamy, and spicy elements. A dry Riesling or Gewürztraminer is an excellent choice. Their slight sweetness matches the pears and honey, while their acidity cuts through the richness of the burrata. Alternatively, a light-bodied Pinot Noir with its red fruit notes and low tannins won’t overpower the vegetables and pairs well with the earthy flavors. For a richer white, an oak-aged Chardonnay can stand up to the creaminess of the cheese and the caramelized notes from roasting.

Non-alcoholic alternatives can be just as sophisticated. A sparkling apple cider provides effervescence and echoes the fruitiness of the pears. A ginger beer or spicy ginger ale complements the heat from the hot honey beautifully. For a more refined option, try a cold-brewed hibiscus tea (agua de jamaica) slightly sweetened; its tartness and floral notes are a fantastic counterpoint to the savory elements.

While not a classic coffee dish, certain coffees or teas could work if serving this for a brunch or lunch. A medium-roast coffee with nutty or caramel notes would harmonize with the walnuts and roasted flavors. A smoky Lapsang Souchong tea could create an intriguing contrast with the sweet pears and creamy cheese, though this is a more adventurous pairing.

Temperature is crucial for beverages. White wines and sparkling non-alcoholic drinks should be well-chilled. Red wines should be served slightly below room temperature, around 60-65°F. Iced teas or sparkling drinks should be very cold to provide a refreshing contrast to the warm, rich skillet.

Serving suggestions include offering a choice of both a white and a red wine if you have guests with different preferences. Always pour water generously throughout the meal to cleanse the palate, especially given the dish’s bold and varied flavors. For a casual gathering, a single, well-chosen beverage option is perfectly sufficient and allows the food to remain the star.

Storage and Shelf Life

Storage methods for leftovers require separating the components. Store any leftover roasted Brussels sprouts and pears in an airtight container in the refrigerator for up to 3 days. The burrata does not store well once torn and mixed; it is best consumed immediately. Store any unused burrata in its original liquid in the fridge. Keep the hot honey in a sealed jar at room temperature; refrigeration will cause it to crystallize.

Temperature requirements are standard refrigerator temperature (below 40°F) for the vegetable components and cheese. The hot honey is shelf-stable due to honey’s natural preservative qualities, especially once infused with chili.

Container recommendations include glass containers with tight-fitting lids for the roasted veggies, as they can sometimes retain odors. For the hot honey, a small glass jar or squeeze bottle is ideal for easy drizzling upon reheating.

Signs of spoilage for the vegetables include an off smell, excessive slime, or mold. Burrata will smell sour and may develop visible mold if it’s gone bad. Always discard the cheese if it’s been left at room temperature for more than two hours. Honey is virtually imperishable but can ferment if water is introduced; discard if it smells alcoholic or shows signs of bubbling not caused by the infusion process.

Reheating instructions are specific. Reheat the roasted sprouts and pears in a skillet over medium heat or in a 350°F oven until warmed through. This will help re-crisp them slightly. Avoid the microwave, as it will make them soggy. The burrata should not be reheated; add fresh cheese when serving the leftovers.

Freezing is not recommended for this dish. The high water content in the Brussels sprouts and pears will cause them to become mushy and watery upon thawing. The burrata’s texture will be completely destroyed by freezing. The hot honey can be frozen, but it’s unnecessary given its long shelf life at room temperature.

Make Ahead Strategies

A prep timeline can make entertaining effortless. Up to two days ahead, trim and halve the Brussels sprouts; store them in a sealed bag or container with a dry paper towel in the fridge. Toast the walnuts and store them at room temperature in an airtight container. Make the hot honey and let it infuse. On the day of, slice the pears just before cooking to prevent browning (a squeeze of lemon juice can help if you must slice them an hour or two early).

Storage between steps is simple. Keep prepped vegetables cold. Keep toasted nuts and infused honey at room temperature. Bring the burrata out of the fridge about 15-20 minutes before serving to take the chill off; this allows it to soften perfectly when it hits the warm skillet.

The quality impact of make-ahead steps is minimal if done correctly. Pre-toasted nuts retain their crunch for days. Pre-trimmed sprouts are fine. The only element that suffers from being made too far in advance is the sliced pear, which oxidizes and softens. Therefore, keep pear prep for the last possible moment.

Assembly tips for a dinner party are straightforward. Roast the sprouts and pears about 30 minutes before you plan to serve. When they come out of the oven, let the skillet sit on the stovetop (off the heat) for 5 minutes. Then, tear the burrata over the top, scatter the walnuts, and drizzle with the warm honey. Carry it to the table immediately.

Reheating guidelines for pre-roasted vegetables are as mentioned: use the oven or stovetop to restore warmth and texture. Do not attempt to reheat the assembled dish with the cheese on it.

Fresh element additions are what make the dish sing upon serving. Always add the burrata, walnuts, and hot honey at the very end. Garnishes like fresh herbs or flaky salt should be the absolute final touch, added just before presenting the dish to your guests.

Scaling Instructions

Halving the recipe is easy for smaller households. Use a medium oven-safe skillet. Reduce all ingredient quantities by half. The roasting time may decrease by 5-7 minutes since there will be less volume in the pan, so keep a close eye on the vegetables for doneness. A half-ball of burrata is sufficient, or use a few small mozzarella pearls.

Doubling or tripling the recipe for a crowd requires planning. Do not attempt to roast a double batch in one skillet; the vegetables will steam. Instead, use two large skillets or roast on two separate baking sheets, rotating them in the oven halfway through for even cooking. You may need to add a few extra minutes to the roasting time. For serving, present in a large, shallow platter with multiple burrata balls scattered throughout.

Equipment adjustments are necessary when scaling. For larger batches, baking sheets with raised edges are more practical than multiple skillets. Ensure you have enough oven space for proper air circulation. For a very large batch, roast in consecutive shifts, keeping the first batch warm in a low oven (200°F) on a sheet pan uncovered to prevent sogginess.

Timing modifications are minimal when scaling up, as oven temperature remains constant. The main variable is the time needed to get proper browning on a more crowded pan (though still in a single layer). It may take an extra 5-10 minutes. Always rely on visual and textural cues—crispy edges and tender centers—rather than strict timer adherence.

Storage considerations for scaled-up recipes are the same: components are best stored separately. If you have a large amount of leftover roasted vegetables, divide them into meal-sized portions before refrigerating for easier reheating later in the week.

Nutritional Deep Dive

A macro breakdown of a serving reveals a balanced profile. The dish provides healthy fats from the olive oil, walnuts, and burrata. It offers complex carbohydrates and fiber from the Brussels sprouts and pears. The burrata and walnuts contribute a moderate amount of protein. While not a high-protein meal on its own, it serves as an excellent fiber-rich, fat-satisfying side. The honey adds simple sugars, but used as a garnish, the quantity per serving is relatively small.

The micronutrient analysis is impressive. Brussels sprouts are exceptionally high in vitamin K (important for blood clotting and bone health) and vitamin C (an antioxidant). Pears contribute additional vitamin C and potassium. Walnuts are a top source of manganese and copper. Burrata provides calcium and phosphorus. Together, they deliver a wide spectrum of vitamins and minerals essential for overall health.

Health benefits are linked to the anti-inflammatory properties of the core ingredients. The antioxidants in Brussels sprouts and walnuts combat oxidative stress. The fiber promotes digestive health and helps regulate blood sugar. The monounsaturated fats from olive oil and nuts support heart health. This dish is a testament to how delicious food can also be powerfully nutritious.

Dietary considerations include being naturally vegetarian and gluten-free. For those monitoring sodium, you can control the amount of salt added. For diabetics or those watching sugar intake, the natural sugars from the pears and added honey should be considered in the overall meal context; reducing the amount of honey or pear is a simple adaptation.

Portion analysis shows that a serving as a side dish is satisfying without being overly heavy. The combination of fiber, fat, and protein promotes satiety. As a main course, consider adding a protein source like grilled chicken or chickpeas to make it more filling and nutritionally complete for a standalone meal.

Weight management tips include being mindful of the portion of burrata and walnuts
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