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6 servings


0 hours 5 mins


0 hours 40 mins


0 hours 45 mins
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4 Pears (Anjou and Bosc), cut in half, seeds and core remove and sliced into wedges
1 Red onion, cut into wedges
4 Sprigs fresh rosemary
3 Tbsp. Patricia and Paul’s Rosemary Olive Oil
2 Tbsp. Maple syrup
1 1/2 Tbsp. Patricia and Paul’s Pomegranate Balsamic Vinegar
1/2 Tsp. Kosher salt
20 Grinds of Freshly ground black pepper
1/4 Cup Toasted pistachio nuts, chopped
2 Tbsp. Pomegranate Seeds
Pinch of Flaky Salt


1) Preheat the oven to 350 degrees.
2) Cut each pear vertically into quarters and use a grapefruit spoon to remove the core and seeds. Add them to a baking dish.
3) Cut the onion into wedges and add to the same baking dish.
4) Add the sprigs of rosemary, rosemary olive oil, maple syrup, and pomegranate balsamic vinegar. Toss to coat each pear and onion wedge in the mix. Season with salt and pepper.
5) Bake for 35-40 minutes, until everything is soft and starting to caramelize. Stir a couple of times.
6) Top with the pistachios and pomegranates. Sprinkle with flaky salt and serve hot, warm or at room temperature as a fabulous new side dish.

NOTES: Here is a great side dish for the holidays. It is different enough to have people curious to try and delicious enough to have them come back for seconds. You wouldn’t necessarily think of putting pears and onions together but when they are roasted, they get super sweet. The fact that I added maple syrup and balsamic vinegar to off set that sweetness make this so yummy. You can a little crunch from the pistachios and a pop of freshness from the pomegranates for the perfect bite.

I used two types of pears and I used the firmer types so they hold up well when roasting. Do, flip them once or twice to make sure they are caramelized on all sides. If you’ve cooked with balsamic vinegar before, you know it gets thick, sweeter and syrupy which is magnificent in this dish. The flaky salt cuts through that sweetness and brings the whole dish together so don’t omit it.