Roasted Brussels Sprouts and Pears with Thyme

INGREDIENTS

1 lb

Brussels Sprouts (trimmed and sliced in half, 450g)

Bosc Pear (cored and sliced 1/4" thick lengthwise, 300g, 2 if small)

Large Shallot (sliced thin, 78g)

Sprigs of Thyme (plus a few more for garnish)

1/4 tsp

Sea Salt

1/8 tsp

Black Ground Pepper

2 tbsp

Extra Virgin Olive Oil

1 tsp

Fresh Lemon Juice

1/2 cup

Hazelnuts (whole or Pecans, rough chopped, 50g)