Photograph by Scott Martin
Just about two weeks away from the start of Fall I am already beginning to see crisp, sweet pears at farmer’s markets and on restaurant menus. I love the versatility of these gorgeous Fall fruits—delicious when eaten raw, thinly sliced and served on a crisp side salad, and yes, even cooked. A perfect pairing for a roasted pork loin, cooked pears exude a deep, caramelized sweetness when roasted. My simple recipe for Roasted Pears & Red Onion with Rosemary is a perfect side dish to help bridge the last couple of weeks of Summer with the fresh beginnings of Fall.
(To view this recipe, click on the blue title of the blog post above*)
Roasted Pears & Red Onions with Rosemary
Ingredients:
- 1 large red onion, peeled and cut into small wedges
- 2 pears, cut into small wedges
- Extra virgin olive oil
- Fresh rosemary, roughly chopped
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Directions:
- Preheat the oven to 400 degrees. In a large mixing bowl, toss the cut onion and pears with olive oil, the chopped rosemary, and the salt and pepper. Spread the mixture in a single layer on a parchment-lined baking sheet. Roast in the preheated oven for 35 minutes, or until the pears and onions begin to caramelize and are tender.
Tagged: extra virgin olive oil, pears, red onions, roasted fruit, roasted vegetables, roasting, rosemary, side dish
Leave a Reply