This recipe is the perfect way to celebrate the bounty of fall and winter produce. The two root vegetables partnered with Anjou pears (green or red) are beautifully enhanced by the addition of fresh ginger and thyme. Present this at your next holiday gathering and be prepared to have guests swooning!
3 medium-large beets, peeled and diced into 1 inch cubes
1 sweet yellow onion, chopped
1 clove garlic, minced
1 inch piece fresh ginger, peeled and minced
2 large sweet potatoes, diced into 1 inch cubes (peel or keep skin on, either works)
2 green Anjou pears (ripe but still firm)
1-2 tsp fresh thyme
Salt to taste
1-2 tbsp Avocado oil or olive oil
1-2 tsp chopped fresh parsley (optional)
- Preheat oven to 400 degrees. Line a large baking sheet with parchment paper.
- In a mixing bowl, combine beets, onion, garlic, ginger, salt and about 1 tbsp avocado oil. Toss so veggies are well coated in oil. Spread beet mixture evenly on baking sheet, and bake for 15 minutes.
- While beets are baking, combine sweet potatoes, pears, thyme, salt, and remaining oil in bowl.
- Add the sweet potatoes and pears to the baking sheet and mix to combine.
- Place mixture back into the oven and roast for an additional 40-50 minutes. Toss mixture halfway through baking.
- Add more salt to taste after cooking, and garnish with fresh parsley. Enjoy warm or cold – it tastes delicious either way!
Recipe development and photography by Alexandra Aldeborgh (@daisybeet).
Here is a great side dish for winter dinner menus. If it has never occurred to you to use cabbage for anything other than coleslaw, give this recipe a try. The cabbage becomes wonderfully tender as it cooks, and the tanginess from the balsamic vinegar alongside the sweetness of the pears is really a thing to behold. This dish is excellent alongside a whole roasted chicken or with Braised Pork with Pears and Sherry Vinegar.
2 tablespoons butter
1 medium sweet onion, halved, peeled, and cut into thin half-rings
1 medium head red cabbage, cored and cut into approximately 2 inch pieces
Salt and freshly ground black pepper
½ cup dry white wine
3 tablespoons balsamic vinegar
1 bay leaf
2 firm ripe USA Pears, such as Bosc or Anjou
Melt the butter in a large, heavy-bottomed pot over medium heat. Once foamy, add the onions and sauté until just beginning to brown, about 5 minutes. Add all of the cabbage to the pot and season generously with salt and pepper. Sauté the cabbage, stirring often, until softened and glossy, about 5 minutes more. Add the wine and continue to cook until it has mostly evaporated, again, about 5 minutes. Add the balsamic vinegar and the bay leaf, stir, and cover the cabbage, reducing the heat to low. Cook the cabbage for 45 minutes, setting a timer to remind you to stir it every 15 minutes. After 45 minutes, cut the pears into a medium dice and add them to the pot. Stir and cover, cooking 15 minutes more. Check the seasoning of the dish, adding salt, pepper, or a little more vinegar if necessary. Serve the cabbage hot.
prep time: 10 minutes plus one hour cooking
yield: 4 servings
This savory pairing of Pacific Northwest potatoes and pears makes a great side dish for roast pork or barbecued chicken. For a reduced fat approach, substitute chicken stock for half the cream.
2 pounds Anjou USA Pears, cored
2 pounds Northwest-grown red potatoes
2 teaspoons salt, to taste
½ teaspoon white pepper
½ teaspoon oregano
2 tablespoons garlic, minced
1 teaspoon smoked paprika
¼ teaspoon nutmeg
2 cups heavy cream
1 cup Gruyère cheese, grated
½ cup Rogue Creamery Oregonzola or Gorgonzola cheese, crumbled
Thinly slice pears into rings using a mandoline or knife. Slice potatoes to the same thickness as pears.
In a saucepan, mix seasonings together with cream and carefully bring to a brief boil.
Layer a third of the potato and pear slices in the bottom of a 10 x 2 round baking dish, alternating pears and potatoes. Sprinkle ⅓ of the Gruyere and Oregonzola on potatoes and pears. Repeat layers until complete. Pour cream sauce atop.
Cover baking dish with foil. Bake at 350 degrees for 1 hour or until tender. Remove foil and bake until golden brown and bubbly. Let rest 15 minutes before serving.
yield: Serves 8
Brussels sprouts are one of my favorite winter vegetables, and it won’t be long until they disappear from produce shelves everywhere until next fall. Get your fill of Brussels while you can by roasting them into a delicious hash dressed up with crispy bacon and sweet pears. This easy recipe makes for a satisfying side dish. Simply cook the bacon lightly to render out the fat before tossing with the Brussels sprouts, then season and roast. At the last minute, add the beautiful pear chunks and the fresh thyme and warm through. Serve this dish with my Braised Pork with Pears and Sherry Vinegar for the perfect pear-inspired winter dinner.
5 slices thick-cut bacon, cut into ½-inch pieces
2 tablespoons olive oil
2 pounds Brussels sprouts, trimmed and halved
Salt and freshly ground black pepper
2 ripe, colorful USA Pears, such as Comice or Red Anjou, large dice
3 or 4 sprigs of fresh thyme, leaves only, roughly chopped
Preheat the oven to 375 degrees. Place the bacon pieces in a saute pan over medium heat. Cook, stirring often, until most of the fat has been rendered out and the bacon is just barely starting to get crispy in a few places (it will finish cooking in the oven). Place the halved Brussels sprouts onto a sheet pan and pour over the bacon and all of the fat from the pan. Drizzle the olive oil over the top and sprinkle generously with salt and pepper. Toss the mixture together to thoroughly coat all of the sprouts with seasoning and transfer to the hot oven.
Bake the hash for 22-24 minutes, stirring once during cooking. At this point, the bacon should be nicely crisp and the sprouts should be softened. Add the diced pears and the thyme leaves and toss together gently. Return the hash to the oven for 4 to 5 minutes just to warm the pears through. Serve immediately.
prep time: 15 minutes plus 30 minutes in the oven
yield: 4 servings