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    home » fall recipes » roasted persimmon and asian pear with brussels sprouts and purple daikon radish

    roasted persimmon and asian pear with brussels sprouts and purple daikon radish

    published: Jan 2, 2019 by cindy chou · updated: Nov 11, 2020

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    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.

    A plate of colorful roasted persimmon, brussels sprouts, pear, and pear with the raw ingredients surrounding the finished dish.

    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 fuyu persimmons brings out a velvety sweet flavor with a hint of vanilla. It's amazing!

    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.

    jump to:
    • 🥘 main ingredients
    • 🎥 cooking video
    • 💭 where to buy
    • 🍴 cooking equipment and pantry items
    • 🔪 how to prepare – step by step
    • 📖 ingredient substitutions
    • 🍽 recipes that go well with this dish
    • 🍽 more recipes perfect for the holidays
    • roasted persimmon and asian pear with brussels sprouts and radish

    🥘 main ingredients

    Top down view of the main ingredients on a purple background: fuyu persimmon, brussels sprouts, watermelon radish, purple daikon, and cardamom pods.

     

    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

    Turn on your volume to hear the sounds of cooking. Cooking can be meditative and is a great opportunity to slow down, relax, and engage in your senses. Read more on our about page.


    💭 where to buy

    Fuyu persimmons are becoming more and more popular and should be available in many large grocery stores. I like to buy them from Garcia Organic Farm at my local farmers market.

    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

    Note: Some of the links below are affiliate links, which means we do make a small profit from your purchases (your price is not affected by this commission). We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. If you click on an affiliate link, you consent to a cookie being placed on your browser for purposes of tracking commissions.

    Top down view of a large wood cutting board.
    large cutting board
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    Top down view of a chefs knife.
    chefs knife
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    A blue Kuhn Rikon Swiss peeler.
    peeler
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    half sheet pan with parchment paper<br/><strong>buy</strong>
    half sheet pan with parchment paper
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    glass mixing bowls
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    measuring spoons
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    winco fish spatula
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    citrus juicer<br/><strong>buy</strong>
    citrus juicer
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    A micoplane with a red handle over a white background.
    microplane
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    A bottle of California extra virgin olive oil on a white background.
    extra virgin olive oil
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    whole cardamom<br/><strong>buy</strong>
    whole cardamom
    buy
    A container of salt.
    salt
    A small glass ground white pepper spice jar over a white background.
    ground white pepper
    buy

    🔪 how to prepare – step by step

    jump to cooking video

    First, wash and peel the persimmons, asian pear, and radishes.

    peel persimmon
    peel persimmon
    peel asian pear
    peel asian pear
    peel purple daikon
    peel purple daikon
    peel watermelon radish
    peel watermelon radish

    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).

    <strong>①</strong> cut persimmon slices
    ① cut persimmon slices
    <strong>②</strong> cut pear in half
    ② cut pear in half
    <strong>③</strong> quarter the pear
    ③ quarter the pear
    <strong>④</strong> cut the corner off of each quartered piece
    ④ cut the corner off of each quartered piece
    <strong>⑤</strong> remove pear core
    ⑤ remove pear core
    <strong>⑥</strong> cut smaller slices (into eighths)
    ⑥ cut smaller slices (into eighths)

    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).

    <strong>⑦</strong> cut brussels sprouts in half or quarter lengthwise
    ⑦ cut brussels sprouts in half or quarter lengthwise
    <strong>⑧</strong> slice radish into ¾" thick rounds
    ⑧ slice radish into ¾" thick rounds
    <strong>⑨</strong> slice purple daikon into ¾
    ⑨ slice purple daikon into ¾

    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.

    Top down view of cut brussels sprouts and radish slices on a half sheet tray.

    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.

    ingredientqtyprep
    preheat oven to 450°F
    fuyu persimmons3wash, peel, cut
    asian pear1wash and peel
    quarter lengthwise and core
    cut into smaller slices
    cardamom
    pods
    2crush with the side of a chefs knife
    remove the shells
    finely mince the seeds
    brussels sprouts1 poundhalve lengthwise
    (quarter if large)
    radishes, purple daikon and watermelon3 mediumwash and peel
    cut into ¾" thick rounds
    lemon1wash 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.

    The finished dish of roasted fuyu persimmons, brussels sprouts, pear, and radish on a white plate over a purple background.


    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.
    A close up shot of a bite of roasted persimmon, pink radish, and Asian pear on a fork over the plated dish.

    🍽 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 Associate I earn from qualifying purchases (your price is not affected by this commission). If you click on an affiliate link, you consent to a cookie being placed on your browser for purposes of tracking commissions. See our Disclaimer for more information.

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    5 from 16 votes

    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.
    prep time10 mins
    cook time15 mins
    total time25 mins
    servings: 4 people
    author: cindy chou
    Prevent your screen from going dark.

    watch it step-by-step: the sound of cooking® video

    ingredients

    • 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

    instructions

    • 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.
    course: Side Dish
    cuisine: American, Seasonal
    keyword: brussels sprouts, fall, fuyu persimmon, holiday, thanksgiving, Vegan, vegetables, winter
    difficulty: easy
    tried this recipe?Take a pic and tag @thesoundofcooking! I'd love to see what you made.
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    Reader Interactions

    Comments

    1. Kim says

      February 11, 2019 at 6:51 am

      Looks beautiful and yummy!!

      Reply
      • cindy chou says

        October 01, 2020 at 2:19 am

        Thanks Kim!

        Reply
    2. veenaazmanov says

      January 08, 2021 at 3:58 am

      Crunchy, unique, healthy and colorful. Amazing Salad. Great for a festive table too.

      Reply
    3. Amy Liu Dong says

      January 08, 2021 at 12:05 pm

      I have never tried to make this kind of side dish recipe but to be honest, this looks really delicious and easy.

      Reply
    4. Shelley says

      January 08, 2021 at 2:40 pm

      I'm a huge, huge fan of roasted Brussels sprouts, but this recipe really and truly takes them to a whole new level! So many great flavors and textures ... and wow ... so stunningly gorgeous, too!

      Reply
      • cindy chou says

        February 03, 2021 at 12:08 am

        Thank you 🙂 Glad to hear you liked it!

        Reply
    5. Jenny says

      January 08, 2021 at 5:59 pm

      Beautiful, healthy and delicious! Easy to put together too. We all loved this salad, thanks so much for posting your recipe. Will make again.

      Reply
      • cindy chou says

        February 03, 2021 at 12:09 am

        Awesome! It always makes my day to hear that a recipe was liked enough to become a repeat 🙂

        Reply
    6. Sridevi Hegde says

      January 10, 2021 at 3:56 pm

      What a coloRful and interesting recipe to try with persimmon. Love the salad combo here. Thanks for sharing.

      Reply
    7. Gourmet Vegetarians says

      January 10, 2021 at 8:41 pm

      I love how colorful these veggie bowls are!!! So fun. Sounds like really interesting texture combination as well. Keen to give it a try!

      Reply
      • cindy chou says

        February 03, 2021 at 12:06 am

        Hope you were able to give this a try!

        Reply
    8. Gunjan says

      January 10, 2021 at 10:04 pm

      I always love persimmon recipes so I had to give this a try. Totally a fan now and will make it again I. Large batch.

      Reply
      • cindy chou says

        February 03, 2021 at 12:06 am

        Thanks so much, Gunjan! I've definitely made large batches of this for family meals. So happy to hear you liked it!

        Reply
    9. Sam says

      January 10, 2021 at 11:43 pm

      I was looking for something different for dinner and this was just perfect! Loved how easy it was too.

      Reply
      • cindy chou says

        February 03, 2021 at 12:05 am

        Happy to hear this made it to your dinner table!

        Reply
    10. Nicole Washington says

      January 11, 2021 at 2:32 am

      This salad is full of vibrant colors and looks super healthy!

      Reply
    11. Jo says

      January 11, 2021 at 5:24 am

      Love anything roasted. This is wonderful combination of veggies and fruits roast. This unique and amazing salad looks delicous!

      Reply
      • cindy chou says

        February 03, 2021 at 12:03 am

        Thanks! I hope you liked it 🙂

        Reply
    12. Jacqueline Debono says

      January 11, 2021 at 7:05 am

      What a beautiful and exotic way to use brussels sprouts. We have a lot of persimmon trees where I live but I usually use them in sweet recipes. Def going to try this dish! Pinning for later!

      Reply
      • cindy chou says

        February 03, 2021 at 12:03 am

        Glad to hear you'll be giving this a try. I really love the sweet and savory combo.

        Reply

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    Hello! I’m Cindy Chou, RDN (she/her/她), a Taiwanese American chef and Registered Dietitian Nutritionist (but you won’t find any restrictive diet talk here!). I'm also a hotpot addict and love to cook Taiwanese and other Asian cuisine-inspired dishes. Join me for umami-rich recipes, pro cooking tips, and relaxing cooking videos to help you slow down and create lasting food memories.

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