When it comes to the Thanksgiving feast, there are a myriad of ways to arrive at essentially the same meal: turkey, stuffing, gravy, mashed potatoes, green beans, etc.
Turkeys are barbecued, broiled, deep-fried, roasted, spatchcocked, stuffed, rubbed, brined, marinated… you name it. And every side dish that accompanies the big bird to the table has its own litany of options and camps. Take mashed potatoes for example. Some people swear by Yukon Golds, others lean to White Rose or Russets. Some love their spuds creamy smooth, others prefer them smashed. There are some who turn to ricers to get the perfect consistency, others that opt for mashers or blenders. There’s no right way, no wrong way… only your way when it comes to this annual celebration.
Every table has its own version of this traditional meal… passed down from generations that came before, whittled together from each year’s experience, culled from the pages of food magazines, punted from the sidelines, or agonized and planned for weeks before … and that’s what makes it so special. All camps have their own particular appeal.
However… if you are in the green bean camp; if you happen to appreciate the delicate nature and quality of haricot verts (or French green beans); if you lean more toward a crisp, fresh bean and a lovely balance of sweet-savory flavor, if you are looking for an easy and delicious one-pan option that delivers… then this is the dish for you.
Here, fresh Bosc pears from Stemilt are added to the mix for a delightful play on a roasted bean. With their sweet and fall-spiced flavor, elegant Bosc pears add natural sweetness to this holiday dish, and maintain their unique texture after being cooked. Haricot verts and a good chop of onion are lightly drizzled with a little extra virgin olive oil, salt and pepper… then laid out on a baking sheet. Halved pears get nestled into the corners of the pan and dressed lightly… just as the beans. Everything gets popped into the oven for a 20 to 25 minute roast… and then you are done. (Note: roasted turkeys are best if left to rest for 30 minutes before slicing… so this is the perfect pan to pop into the oven while you get your gravy and fixings tended to.) When ready, simply plate the haricot verts and onions and serve slices of the roasted pear alongside, tossed among or piled atop… whatever you fancy. Then… dot the whole shebang with herbed marcona almonds. It’s delish and delightful… a perfect mix of texture and flavor… a lovely option for the fresh bean-little fuss-big rewards camp.
Roasted Bosc Pears, Haricot Verts & Herbed Marcona Almonds
- 2 to 3 Stemilt Pears, peeled, cored and halved (Bosc were used in this recipe but any good baking variety will do)
- 1 pound Haricot Verts, stems trimmed
- ½ medium onion, diced
- 2 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- ¾ cup herbed “Valencian” marcona almonds
Heat oven to 375 degrees F. Place beans and onions in center of a large baking sheet. Place halved pears in outer corners of baking sheet. Drizzle beans, onions and pears with olive oil and season with salt and pepper. Gently toss beans and onions to mix oil and seasoning through and spread out in one layer (it’s okay if they overlap a bit… use a second pan if it’s more than just a bit); leave halved pears to nest in the corners of the pan. Place in oven to roast for 20 to 25 minutes. Remove from oven and slice pears. Plate beans and pears to your liking and top with marcona almonds.
Nutritional Data (per serving):
Calories 278.8 (63.9% from fat); Fat 19.8g (sat 1.8g, poly 1.0g, mono 5.0g); Protein 6.5g; Carbohydrates 25.8g; Fiber 9.6g; Sugar 13.8g; Cholesterol 0mg; Potassium 234.8mg; Sodium 665.4mg.
Categorized in: Recipes