roasted persimmon and asian pear with brussels sprouts and radish
Roasted fuyu persimmons, asian pear with roasted brussels sprouts and radish make a great fall side dish or salad that is both sweet and savory. Serve this with your Thanksgiving dinner instead of plain roasted brussels sprouts. The persimmon, purple daikon, and watermelon radish will make this dish pop with color and flavor.
Slice peeled persimmons parallel to the top, about ¾" thick with the core in the center. Remove any seeds with a paring knife.
Toss prepared persimmons and pear with 3 tablespoons of olive oil and cardamom. Place persimmon slices flat on a large half sheet tray lined with parchment paper. Add pear slices, cut sides-down, to the sheet tray, making sure there is enough oil to coat their cut surfaces.
Cut radish in half lengthwise, then cut into ¾" thick half rounds. Toss with prepared brussels sprouts along with the remaining olive oil, ½ teaspoon of salt, and ground white pepper in a medium mixing bowl.
Place prepared radish and brussels sprouts on another large half sheet tray lined with parchment paper and spread out to one even layer.
Roast the brussels sprouts, radish, persimmons, and pear for about 15 to 20 minutes. Flip the persimmons with a spatula halfway through and roast until caramelized but not too soft. Remove brussels sprouts and radish from the oven once they are browned to your liking.
Squeeze lemon juice over all the ingredients. Gently toss and season more to taste if necessary. Plate and top with lemon zest to finish.