Bonnies Roasted Pears And Red Onions Recipes

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CARAMELIZED PEARS AND RED ONIONS

Sweet and savory flavors get concentrated in this roasted side dish.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 45m

Number Of Ingredients 4



Caramelized Pears and Red Onions image

Steps:

  • 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.

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

BONNIE'S ROASTED BRUSSELS SPROUTS AND PEARS

We have an abundance of beautiful pears on the tree in the backyard. So I have been experimenting with using pears in my recipes. No complaints here. The flavors in this dish will keep you coming back for more. It is simply delicious! Definitely company worthy. Enjoy.

Provided by BonniE !

Categories     Vegetables

Time 1h10m

Number Of Ingredients 10



BONNIE'S ROASTED BRUSSELS SPROUTS AND PEARS image

Steps:

  • 1. Select two large pears for this dish. Note: This is a good vegetarian dish if you omit the bacon.
  • 2. Preheat the oven to 400 degrees. Grease the baking pan with olive oil.
  • 3. DO THIS FIRST Remove loose outer leaves and stem ends of the Brussels sprouts and cut them in half lengthwise. Wash and core the unpeeled pears and cut into 1-inch chunks. Peel and slice the onion.
  • 4. THEN In a large bowl, combine the prepared Brussels sprouts, pears, and onion. Drizzle all with the 3 tablespoons of olive oil and gently mix with your hands until thoroughly coated. (Don't add the nuts, dried cranberries, honey, or red wine vinegar until you are ready to serve)
  • 5. FINALLY Spread the sprouts and pear mixture out on the prepared baking sheet and sprinkle lightly with kosher salt and coarse ground pepper to taste.
  • 6. BAKE IT! Bake for about 50 minutes or more until brown. Turn as it browns.
  • 7. Measure cranberries and nuts.. Mix about 1 teaspoon of water to the cranberries.
  • 8. TOAST YOUR NUTS Place a dry skillet over medium heat. Add the chopped walnuts and cook and stir until lightly browned. Cool slightly then add the cranberries and cover the pan. (This will soften the cranberries just right) Set aside.
  • 9. COOK BACON Dice the bacon and cook in a skillet over medium heat until crisp. Drain on paper towels. Cool and chop, set aside..
  • 10. SERVE You may serve from a bowl or directly from the pan. Add the cooked bacon, cranberries, and toasted walnuts and gently toss. Now, drizzle 2 tablespoons of red wine vinegar and 2 teaspoons of honey over the pan and toss again. Season to your taste by adding more red wine vinegar or honey if you desire. Serve immediately.

1 pound brussels sprouts
2 large pears, washed and unpeeled
1 medium onion, sliced
4 slces bacon, cooked and chopped
1/4 cup chopped walnuts
1/4 cup cranberries or dried cherries
2 tablespoons red wine vinegar
2 teaspoons organic raw honey
kosher salt and coarse ground pepper
3 tablespoons olive oil

PEAR AND RED ONION GRATIN

Provided by Food Network

Time 1h30m

Yield 8 servings

Number Of Ingredients 8



Pear and Red Onion Gratin image

Steps:

  • Bosc pears are strong-flavored and hold their shape when cooked, making them well suited for this savory side dish. It's a terrific accompaniment for a glazed ham or grilled sausage or most any roasted meat or poultry.;
  • Fill a large bowl three-quarters full with water; add a handful of ice cubes. Cut onion into 16 wedges, place in a strainer and lower into the water. Let stand for 20 minutes.
  • Preheat oven to 400degreesF.
  • Halve and core each pear; cut each half into 6 slices. Drain the onion wedges well and place them in a 9-by-13-inch glass baking dish along with the pear slices, 1 tablespoon oil, thyme, salt and a grinding of pepper; toss to combine. Cover with foil.
  • Roast for 30 minutes, stirring twice.
  • Meanwhile, combine breadcrumbs and cheese in a small bowl. Drizzle with the remaining 2 tablespoons oil; stir to combine. Remove the pan from the oven, sprinkle the crumb mixture evenly over the gratin, return to the oven and roast until the breadcrumbs are well browned, 20 to 30 minutes more. Let cool for 10 minutes before serving.
  • Recipe Tips & Notes:
  • 1. Note: We like to use the Ian's brand of coarse dry breadcrumbs, labeled "Panko breadcrumbs." Find them in the natural-foods section of large supermarkets.
  • 2. To make your own breadcrumbs: Trim crusts from firm sandwich bread. Tear the bread into pieces and process in a food processor until coarse crumbs form. One slice makes about 1/3 cup. Spread the breadcrumbs onto a baking sheet and bake in a 250degreesF oven until dry and crispy, about 15 minutes.
  • Recipe Nutrition:
  • Per serving: 188 calories; 7 g fat (1 g saturated fat, 4 g mono unsaturated fat); 3 mg cholesterol; 29 g carbohydrates; 4 g protein; 4 g fiber; 225 mg sodium; 215 mg potassium
  • Nutrtion Bonus: Vitamin C (15% daily value).
  • 2 Carbohydrate Servings
  • Exchanges: 1/2 starch, 1 fruit, 1 vegetable, 1 fat

1 large red onion
3 ripe Bosc pears
3 tablespoons extra-virgin olive oil, divided
1 tablespoon chopped fresh thyme
1/4 teaspoon salt
Freshly ground pepper to taste
1 cup coarse dry breadcrumbs, preferably whole-wheat (see Note)
1/3 cup grated Parmigiano-Reggiano

ROASTED PEARS AND RED ONIONS

Roasted pears and red onions are a unique holiday side dish that's a bit sweet and a touch savory. A splash of sherry vinegar adds a slight tang and the rosemary lends a woodsy note.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 6



Roasted Pears and Red Onions image

Steps:

  • 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. Arrange pears and onion in a single layer (they should fit snugly in dish) and top with rosemary. 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. Sprinkle with fresh rosemary leaves if desired and serve warm or at room temperature.

Nutrition Facts : Calories 83 g, Fat 3 g, Fiber 2 g

4 semi-ripe medium pears, quartered and cored
1 large red onion, cut into 8 wedges
2 tablespoons unsalted butter, melted
2 tablespoons sherry vinegar
Coarse salt and ground pepper
2 sprigs rosemary

ROASTED RED ONIONS WITH BUTTER, HONEY, AND BALSAMIC

Courtesy of Food Network's Tyler Florence. This is one of my favorite holiday dishes. It goes with everything, it's enjoyed by everyone, and it's super easy!

Provided by Penny Stettinius

Categories     Onions

Time 55m

Yield 8 serving(s)

Number Of Ingredients 6



Roasted Red Onions With Butter, Honey, and Balsamic image

Steps:

  • Preheat the oven to 350 degrees F.
  • Combine the butter, vinegar, honey, thyme, salt, and pepper in a small saucepan over medium heat.
  • Bring to a simmer and cook for 1 minute to reduce slightly.
  • Place the onions, cut sides up, in a single layer on a baking pan.
  • Drizzle the butter-vinegar mixture over and roast until soft and slightly caramelized, about 45 minutes.

Nutrition Facts : Calories 163.9, Fat 8.7, SaturatedFat 5.5, Cholesterol 22.9, Sodium 63.8, Carbohydrate 23, Fiber 0.8, Sugar 19.8, Protein 0.7

6 tablespoons butter
3 tablespoons balsamic vinegar
1/2 cup honey
1/2 bunch fresh thyme
salt & freshly ground black pepper
4 red onions, peeled and halved

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