Tag: one sheet dish

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Pear, Butternut Squash, and Pearl Onion Bake

Got some pears on the verge of being too ripe to eat? This recipe is a perfect way to use them up. This recipe is perfect for the fall or winter. It’s warm, cozy, sweet, yet earthy given those lovely pearl onions. Plus, it’s a one-sheet pan making clean up time minimal, which is always a selling point for me.

Cutting the butternut squash can be the biggest time-sucker, but I have good news. I have made this recipe with both frozen and fresh squash. So if you’re short on time, go for the frozen or even pre-cut squash in the produce section.

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If you do decide to go with the fresh squash, I highly recommend microwaving it for 5-10 minutes to soften the outer skin. Once cooled, peel the outer skin using a heavy duty vegetable peeler if possible then seed and cube into 1-inch pieces.

Cube the pears into 1-inch pieces and peel and half the pearl onions. I love the tart, but sweet flavor the apple cider vinegar adds. Feel free to use fresh or dried sage. This dish is delicious on its own or paired with chicken apple sausage.

IMG_7121Bonus! Butternut squash is a great source of vitamin A in the form of beta-carotene, potassium, vitamin E, vitamin B6, magnesium, fiber, and vitamin C. A great seasonal vegetable and immune booster in the winter.

Enjoy!

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Pear, Butternut Squash, and Pearl Onion Bake

Author Elizabeth Weber

Ingredients

  • 2 Bartlett pears, cubed
  • 1 12 oz bag Pre-cut butternut squash (or 1 small whole butternut squash, peeled, seeded, and cubed)
  • 1 1/2 cups Pearl onions, peeled and halved
  • 2 tbsp Apple cider vinegar
  • 1 tsp Sage, dried
  • 1-2 tbsp Extra virgin olive oil
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 400 degrees. Combine the pears, squash, and onions in a medium bowl.

  2. Toss vegetables with the olive oil, vinegar, sage, and salt and pepper. Spread the vegetable mixture on a lightly greased baking sheet.

  3. Roast for 25-30 minutes, flipping halfway through. Serve immediately.

-EAW

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Brussel Sprouts, Apples, and Potatoes

I find that brussel sprouts get a bad rap, but to be honest I don’t get it. I frickin’ love em. I do find that if cooked incorrectly (too long or too short of time, not enough seasoning, the wrong seasoning, etc.) they can taste like a dirty gym sock. And nobody likes mushy, dull-looking sprouts.

Brussel sprouts are considered a cruciferous vegetable (and a cancer-fighting food because of it!) that provide a good source of fiber, antioxidants, vitamins A and C, and folate.

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My favorite pairing is apples and apple cider vinegar (or balsamic vinegar). The sweetness from the apples and earthiness of the brussel sprouts makes for nom nom in my tum tum. If you’re looking for a little extra oomph for the dish, add some bacon. Who doesn’t love bacon? Make it thick-cut please 🙂

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This is another one of my favorite one-sheet dishes that saves a ton of time during the week. This is a perfect weeknight side dish or entree (if paired with recommended bacon) that’s quick and healthy (not so healthy with the bacon, but hey all in moderation). Enjoy!

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Brussel Sprout, Apple, and Potato Bake

Author Elizabeth Weber

Ingredients

  • 12-16 oz Brussel sprouts, halved and rinsed
  • 1 Apple, washed, cored, and cubed Preferred: Michigan EverCrisp apples
  • 1 large Russet potato, washed and cubed
  • 2 tbsp Apple cider vinegar
  • 1-2 tbsp Extra virgin olive oil
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 400 degrees. Combine the brussel sprouts, apple, and potatoes in a medium bowl.

  2. Toss vegetables with the olive oil, vinegar, and salt and pepper. Spread the vegetable mixture on a lightly greased baking sheet.

  3. Roast for 30-35 minutes, flipping halfway through. Serve immediately.

-EAW