Instructions

1. Preheat oven to 450 degrees.
2. In one large bowl toss together the brussels sprouts, onion, squash, bacon, thyme and sage. Whisk together sugar, oil and garlic and pour 3/4 of the dressing over vegetables. In another bowl combine remaining oil with pears. Season both mixtures with kosher salt, freshly ground pepper and toss until oil is well combined with vegetables and fruit.
3. Line a large sheet pan with foil, and place in oven 3 minutes. Carefully remove. Spread mixture out on the pan in a single layer, keeping pears separate from vegetables, and bake on center rack of oven until pear is just tender, about 12 minutes. Remove fruit from tray and reserve. Return pan to oven and continue cooking until squash and sprouts are easily pricked with a fork, about five additional minutes. Toss pears with vegetables and serve.