Have you ever been stuck trying to come up with something new for the Thanksgiving table, whether it’s your own or you’ve been tasked with bringing something? I find sometimes there is not room for the new – everyone wants the traditional sweet potatoes, or grandma’s dressing, or Aunt Sally’s cranberry sauce or the once-a-year green bean casserole. But sometimes it’s nice to add a little twist, and I think this is the perfect dish. It is super simple to put together but is gorgeous on the table and a really interesting flavor contrast. Sweet pears and savory onions kissed with a light oil and maple dressing, roasted until tender, just kissed with rosemary flavor. It’s not just for Thanksgiving though. If you do a friendsgiving, where maybe there is a chance to push the boat out, serve this. Or anytime of year next to a roast.
You can decrease or increase this recipe to feed your crowd, but this amount easily serves 8 to 10 people – it’s mostly a little lagniappe on the plate, not a full feature. You can mix the oil, honey and vinegar ahead and whisk it up before continuing, but you need to cut the pears and onions right before you bake it. You can however serve this at room temperature, so it can fit with the timing of a big meal.
Ingredients
6 Tablespoons olive oil
3 Tablespoons maple syrup or honey
2 Tablespoons apple cider vinegar
4 firm pears, I like Bartlett, Bosc or Anjou
2 red onions
4 sprigs fresh rosemary
Flaky sea salt and freshly ground black pepper
Directions
- Heat the oven to 350 degrees. Lightly spray a 9 by 13-inch baking dish with olive oil spray or brush with olive oil.
- Put the olive oil, syrup and vinegar in a large bowl and whisk to combine. Quarter the pears and remove the stem, core and any tough center. Drop into the bowl and gently turn to coat with your hands. Peel the onion and trim a little of the fuzzy end – not too much, we want the onions to hold together as much as possible. Quarter the onions, then half the quarters (yes, that’s eighths) and add to the bowl and gently turn to coat in the oil mixture. Spread the pears and onions out in an even layer in the baking dish. Tuck the rosemary sprigs down among the onions and pears, drizzle over any leftover liquid then season generously with salt and pepper. Bake for 35 – 40 minutes, until the pears and onions are soft, a knife just slips in – you don’t want them mushy, but still want some bite – and caramelized in some places.
- Serve warm or at room temperature.
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