Roasted Pears and Red Onions with Rosemary

This gorgeous fall dish also tastes amazing. It seems like the flavors would clash but the salty brine of the olives goes so well with the sweetness of the pears.

2 Asian pears
1 large red onion
2 sprigs of fresh rosemary 
3 T olive oil
Large handful of Kalamata olives
4 sprigs of fresh flat leaf parsley

Large bowl
Chefs knife
Cutting board
Aluminum foil lined large baking sheet

Roasted Pears and Red Onions with Rosemary

Make it:
Preheat your oven to 425°

Wash all produce.

Cut the pears in half then in quarters. Cut each quarter in half. From the haves, cut three slices (this should be approximately 1/4 inch slices). Place in bowl. 

Peel the onion. Cut the onion into 1/4 inch rings. Place in bowl. 

Strip the rosemary from the stems and place in the bowl with the pears and onions. 

Drizzle the olive oil over the pears, onions, and rosemary. Toss. Spread out evenly on the baking sheet. 

Roast for 20-25 minuets. 

While everything is roasting, strip the parsley from the stems and coarsely chop it with the Kalamata olives. 

When the roasting is finished, dump the roasted pears and onions back into the bowl. Top with the parsley and olive garnish. Serve immediately. Salt and pepper to taste.