Martha Stewart Living (February 2010)
"Pears are not side dishes." That was our first thought upon reading this recipe.
Sure, they're fantastic snacks, great as a salad component and work in any manner of desserts. But as a side? We just didn't see it.
Leave it to Martha to show us the error of our ways!
Roasted side dishes are our go-to saviors for many meals. Be they Brussels sprouts, turnips, sweet potatoes, or carrots, roasted vegetables are an easy, no-fuss way to make delicious side dishes with a little time and minimal effort.
So, really, it was unsurprising that this mix of roasted red onions and pears was delicious. Granted, this side dish is definitely on the sweeter side. The pears plus the caramelized onions make for a very sweet combination, but we loved it with we served it with simply prepared pork chops. This would also be an excellent side for roast chicken.
We recognize, also, that the weather is changing and we're getting some Spring up in here (huzzah!). If you're tired of roasting, this recipe could be easily adapted to the grill. If you want to take this outside for cooking, create a tray using foil, prepare the vegetables just as they are, and cook them over indirect heat. You'll love them!
- Roasted Brussels Sprouts with Bacon and Apples
- Roasted Turnips with Maple and Cardamom
- Fajita Sweet Potatoes
- Roasted Carrots with Chile, Mint and Orange Glaze
Prep: 5 minutes
Total: 45 minutes
• 2 firm, ripe red pears, such as Bartlett, cored and quartered
• 2 red onions, each cut into 6 wedges
• 1 tablespoon extra-virgin olive oil
• Coarse salt and freshly ground pepper
Preheat oven to 425 degrees. Drizzle pears and onions with oil. Season with salt and pepper, and toss. Spread mixture in a single layer on a rimmed baking sheet. Roast, turning pieces occasionally, until golden brown, about 40 minutes.