Roasted Sweet Potato Pear Medley combines the natural sweetness of sweet potatoes and pears with caramelized onion in this great side dish that is very easy to make. It is drizzled in a salad dressing type glaze made from balsamic vinegar and a touch of brown sugar for an extra layer of flavor.
This Roasted Sweet Potato Pear Medley makes a perfect side dish for this time of year. It would be a great addition to a roasted protein main dish and makes an easy side dish for special occasions or on a holiday table.
If you are a fan of sweet potatoes check out Roasted Brussels Sprouts and Sweet Potatoes, Twice Baked Sweet Potatoes and Sweet Potato Latkes.
For some other roasted vegetable recipes check out Roasted Vegetable Crudité Platter, Roasted Butternut Brussel Sprout Salad, Herb Roasted Turmeric Potatoes and Roasted Red Greek Potatoes
SOME THINGS TO KNOW:FAQ’S
INGREDIENT TIPS:
- Choose firm, smooth sweet potatoes without any cracks or soft spots. The fresher they are, the better they will roast and caramelize. Read Sweet Potato Selection, Storage and Prep Tips.
- Choose ripe but firm pears. Bartlett or Anjou pears are good choices as they hold up well during roasting and offer a nice sweetness.
- Use good quality extra virgin olive oil for the best flavor. It will help in roasting the potatoes and pears evenly.
- Pure maple syrup is preferable for its natural and rich flavor. It adds a lovely sweetness that complements the earthiness of the sweet potatoes.
SPECIAL EQUIPMENT NEEDED:
- Peeler: For peeling the sweet potatoes. A good quality peeler will make this task easier and faster.
- Knife and Cutting Board: A sharp knife is essential for chopping the sweet potatoes and pears. Use a sturdy cutting board to ensure safety and ease of cutting.
- Large Mixing Bowl: Needed for tossing the sweet potatoes and pears with the olive oil, maple syrup, and spices. Use a large bowl with enough space to mix everything evenly.
- Baking Sheet: A large baking sheet will be needed to roast the sweet potatoes and pears. Lining it with parchment paper helps with easy cleanup and prevents sticking..
- Spatula or Tongs: Useful for stirring the sweet potatoes and pears halfway through roasting to ensure even cooking.
SUBSTITUTIONS:
- If sweet potatoes are not available, butternut squash or carrots can be a good alternative. They offer a similar texture and sweetness.
- A small red onion, yellow onion or white onion can be substituted for the shallots.
- Apples are a great substitute for pears. They roast well and complement the sweet potatoes.
- If olive oil is not your preference, you can use melted butter or coconut oil for a different flavor profile.
- Honey or agave syrup can be used in place of maple syrup. They provide a similar natural sweetness.
- If fresh thyme or rosemary is not available, fresh parsley or a sprinkle of dried herbs can work as well.
HOW TO STORE ROASTED SWEET POTATO PEAR MEDLEY:
- Roasted Sweet Potato Pear Medley can be stored in the refrigerator for up to 3-4 days. Allow the dish to cool to room temperature after cooking. Transfer the cooled dish to an airtight container.
- The dish should be good in the freezer for up to 3 months. Once the dish is at room temperature, portion it into freezer-safe containers or bags.
- Thaw roasted sweet potato pear medley in the refrigerator overnight.
HOW TO REHEAT ROASTED SWEET POTATO PEAR MEDLEY:
- To reheat in the oven, preheat your oven to 350°F (175°C). Place the thawed dish in an oven safe container and cover with aluminum foil to prevent drying out. Heat for about 10-15 minutes or until heated through.
- For a quicker option, you can also reheat the dish in the microwave. Place the medley into a microwave safe dish. Cover the dish and heat on a high setting in 1-minute intervals, stirring in between, until thoroughly heated through.
In a large bowl, toss the sweet potatoes and pears with olive oil, maple syrup, salt, and pepper. Make sure that everything is evenly coated.
Spread the mixture out on a baking sheet or sheet pan lined with parchment paper or aluminum foil in a single layer. Roast in the oven for 15 minutes.
Turn the slices of potato and pear over and add the shallots to the baking sheet. Make sure that the shallots are stirred so they are coated with some olive oil. Roast the vegetables for an additional 10 -15 minutes cooking time until they are tender and golden brown
Combine the brown sugar, balsamic vinegar and 2 tablespoons water in a small nonstick skillet. Bring to a simmer over medium heat and cook, stirring occasionally, until thickened, about 4-5 minutes.
Ingredients
- 3-8 ounce sweet potatoes, peeled and sliced ¼ inch thick
- 2 ripe pears, cored and sliced
- ¼ cup extra virgin olive oil
- 2 tbsp maple syrup
- Kosher salt
- ¼ teaspoon black pepper
- 2 large shallots, cut into chunks
- ¼ cup balsamic vinegar
- 2 tablespoons light brown sugar
- 2 tablespoons water
- Fresh thyme or rosemary for garnish
Instructions
VEGETABLES:
Preheat the oven to 375°F (190°C).
Peel and slice the sweet potatoes. Core and slice the pears. Try to keep the pieces a similar size for even cooking.
In a large bowl, toss the sweet potatoes and pears with olive oil, maple syrup, salt, and pepper. Make sure everything is evenly coated.
Spread the mixture out on a baking sheet or sheet pan lined with parchment paper or aluminum foil in a single layer. Roast in the oven for 15 minutes.
Turn the slices of potato and pear over and add the shallots to the baking sheet. Make sure that the shallots are stirred so they are also coated with some olive oil.
Roast the vegetables for an additional 10 -15 minutes cooking time until they are tender and golden brown. Oven temperatures can very. If you have a hot oven start checking in on them a bit earlier.
BALSAMIC GLAZE:
Combine the brown sugar, balsamic vinegar and 2 tablespoons water in a small nonstick skillet. Bring to a simmer over medium heat and cook, stirring occasionally, until thickened, about 4-5 minutes. Pour the glaze into a small bowl and let cool.
SERVING:
Place the sweet potato/pear mixture into a large serving bowl or serving platter. Lightly drizzle the balsamic glaze over the top of the vegetables.Garnish with fresh thyme or rosemary before serving.
