Roasted persimmon, Asian pear, brussels sprouts, and purple daikon radish make a great fall side dish or salad that is both sweet and savory. Forget the plain roasted brussels sprouts and try bringing this dish to your next potluck or get together. The persimmon, purple daikon, and watermelon radish will make this dish pop with color and flavor.
I become obsessed with fuyu persimmons every year when they're in season. They are really sweet and you can eat them like an apple, though I do prefer to peel them first. Usually, there aren't any seeds and you get such a nice crunch when you bite into one.
Even though it seems like a waste to roast persimmon since I like to eat them as is, roasting
This dish is simple, incorporates a favorite fall vegetable (brussels sprouts), and makes a great vegan side dish for holidays like Thanksgiving or Christmas. This may be one of the best savory persimmon recipes. The colors and flavors are sure to impress.
🥘 main ingredients
INGREDIENTS YOU'LL NEED FOR THIS RECIPE
- 3 fuyu persimmons + extra for snacking
- 1 medium asian pear
- 2 cardamom pods
- 1 pound brussels sprouts
- 3 medium radishes (watermelon radish and purple daikon add amazing color)
- 1 lemon
- extra virgin olive oil
- kosher salt
- ground white pepper
🎥 cooking video
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💭 where to buy
The purple daikon radish from Weiser Family Farms is so sweet and can also be found at a local farmers market or larger grocery stores.
🍴 cooking equipment and pantry items
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🔪 how to prepare – step by step
First, wash and peel the persimmons, asian pear, and radishes.
how to cut a persimmon and core a pear
Then slice the peeled persimmons parallel to the top, about ¾" thick with the core in the center (photo 1). Remove any seeds with a paring knife.
Quarter the pear lengthwise to remove the core by cutting out the corner of each piece (photos 2 - 5). Then cut each quarter into smaller slices (photo 6).
Crush cardamom pods with the side of a chefs knife, remove the shells, and finely mince the seeds.
Toss prepared persimmons and pear with the remaining olive oil, salt, and cardamom. Place persimmon slices flat on another 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.
how to cut brussels sprouts and radish slices
Cut each brussels sprouts in half lengthwise, or quarter if they're large (photo 7)
Cut some of the radish in half lengthwise, then cut into ¾" thick half rounds. The remaining radish can be cut into ¾" thick rounds (photo 8 - 9).
Toss with prepared brussels sprouts along with 3 tablespoons of olive oil, ½ teaspoon of salt, and ground white pepper in a medium mixing bowl.
Place prepared radish and brussels sprouts on a 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.
mise en place – prep table to use while cooking
Here is an ingredient prep table I use when making multiple recipes. It’s also useful when you want to be able to quickly glance at a to-do list while cooking instead of re-reading recipe instructions over and over again.
|preheat oven to 450°F|
|fuyu persimmons||3||wash, peel, cut|
|asian pear||1||wash and peel|
quarter lengthwise and core
cut into smaller slices
|2||crush with the side of a chefs knife|
remove the shells
finely mince the seeds
|brussels sprouts||1 pound||halve lengthwise|
(quarter if large)
|radishes, purple daikon and watermelon||3 medium||wash and peel|
cut into ¾" thick rounds
|lemon||1||wash and zest|
cut for juicing
ready to plate and serve
Squeeze lemon juice over all the ingredients. Gently toss and season more to taste if necessary. Plate and top with lemon zest to finish.
COOKING WITH KIDS - what can the kids help with?
- laying out prepared persimmons and pears on the sheet tray
- placing prepared brussels sprouts and radish on the sheet tray
- help with plating the final dish
- adding lemon juice and lemon zest
📖 ingredient substitutions
- Bosc pear or bartlett pear can be used in place of asian pear
- The radish can be omitted if you like, but the purple daikon radish and watermelon radish add so much color to this dish.
- If you only want to get one type of radish to avoid food waste, I would definitely go with the purple daikon because it's naturally sweet.
🍽 recipes that go well with this dish
This dish works great as a side dish or snack, so it goes well with a lot of main dishes such as roasted turkey, baked ham, prime rib or any of your usual holiday foods. If you're looking to have a vegetarian holiday meal, a stuffed honeynut squash recipe would pair perfectly with this dish.
Otherwise, if you're enjoying this on your own or with your immediate family for a regular meal, you can even eat it with some turkey zucchini meatballs with fresh tomato sauce and pasta.
Happy cooking! ~ Cin
🍽 more recipes perfect for the holidays
- tri-color cauliflower, lentils, and cherry tacos
- simple watermelon, cucumber, and mint salad
- sweet and savory sautéed green beans with basil
- colorful vegetarian kimchi fried rice
- browse all vegetable recipes
- orange-braised carrots and parsnips by barefoot contessa
Please give this recipe a star rating below and leave a comment. I would appreciate it so much and would love to hear about your experience or if you put your own twist on the recipe. Show off your results by taking a photo and tagging @thesoundofcooking on Instagram. I would love to share what you come up with!
Disclosure: The recipe below may contain affiliate links. As an Amazon
roasted persimmon and asian pear with brussels sprouts and radish
watch it step-by-step: the sound of cooking® video
- 3 fuyu persimmons,, ripe but still firm, peeled with tops removed
- 1 medium asian pear,, peeled, quartered lengthwise and cored
- 6 tablespoons olive oil, extra virgin,, divided
- 2 pods cardamom,, crushed, shelled, and finely minced
- 3 medium radishes, (watermelon radish and purple daikon add amazing colors), peeled with tops removed
- 1 pound brussels sprouts,, halved lengthwise (quartered if large)
- ½ teaspoon salt, kosher
- sprinkle ground white pepper
- ⅓ lemon, , juiced
- zest of 1 large lemon
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- Preheat oven to 450°F.
- 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.