Roasted Pears and Red Onions
Recipe: #11320
November 24, 2013
Categories: Side Dishes, Pear, Onions, Brunch, Christmas, Easter, Sunday Dinner, Thanksgiving, Oven Roast, Gluten-Free, No Eggs, Vegetarian, more
"This is a unique sweet and savory side dish that's perfect for your Thanksgiving or Christmas table. The touch of sherry vinegar adds a slight tang and the rosemary lends a woodsy note, according to Martha Stewart."
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (110 g)
- Calories 82.4
- Total Fat - 3 g
- Saturated Fat - 1.8 g
- Cholesterol - 7.6 mg
- Sodium - 1.9 mg
- Total Carbohydrate - 14.8 g
- Dietary Fiber - 3 g
- Sugars - 9.3 g
- Protein - 0.5 g
- Calcium - 12.2 mg
- Iron - 0.2 mg
- Vitamin C - 4.8 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Preheat oven to 425 degrees. In a 9-by-13-inch baking dish, toss pears and onion with butter and vinegar. Season with salt and pepper.
Step 2
Arrange pears and onion in a single layer (they should fit snugly in dish) and top with rosemary.
Step 3
Cover dish tightly with foil and bake until pears begin to soften, 20 minutes. Uncover and bake until pears are golden brown on bottom and tender when pierced with a knife, 15 to 20 minutes more.
Step 4
Sprinkle with fresh rosemary leaves if desired and serve warm or at room temperature.
Tips
No special items needed.
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