Roasted Brussels sprouts with pears and black forest ham

50 minutes. Serves 8 to 12.

3 pounds Brussels sprouts, trimmed and halved (quartered if large) 4 ounces thinly sliced Black Forest ham ½ cup plus 1 tablespoon olive oil, divided Kosher salt Freshly ground black pepper 4 Forelle or similar sweet firm pears, cored and sliced 3 tablespoons cider vinegar 3 tablespoons maple syrup 2 tablespoon stone-ground mustard 1. Heat the oven to 400 degrees.

2. In a large bowl, combine the Brussels sprouts, ham, 6 tablespoons oil, 1 teaspoon salt and several grinds of black pepper, or to taste. Spread the sprouts in a single layer on a foil-lined rimmed baking sheet. Tuck in the sliced pears right before roasting.

3. Roast, uncovered, until the sprouts are caramelized and tender, 30 to 40 minutes, tossing every 15 minutes or so for even coloring.

4. While the sprouts are roasting, in a small bowl, whisk together the remaining 3 tablespoons oil along with the vinegar, syrup and mustard.

5. Remove the sprouts from the oven and drizzle over the sauce, tossing to combine. Spoon the vegetables into a serving dish to serve. Note: From Noelle Carter