Here are four delicious options:
- One of my favorite sides to bring to a holiday gathering is Pear & Red Onion Gratin (see recipe below). The contrast of the pears and red onion is superb, and few people expect a savory side dish to have fruit in it. And it takes a mere 20 minutes to whip up.
- Maple-Roasted Sweet Potatoes—Roasting sweet potatoes is even easier than boiling and mashing them. Maple syrup glaze transforms this ultra-simple dish into something sublime. Make-ahead tip: Cover and refrigerate for up to 1 day. Just before serving, reheat at 350°F until hot, about 15 minutes.
- Brussels Sprouts with Bacon-Horseradish Cream—These tangy horseradish-cream-topped Brussels sprouts are just the thing to serve with corned beef and potatoes, or alongside a holiday ham or turkey. Look for sprouts with tight, firm, small deep-green heads; if they’re still on the stalk, so much the better. To prepare, peel off outer leaves and trim the stems.
- Bold Winter Greens Salad—For this cousin of the Caesar salad use a combination of winter greens, such as radicchio and escarole; the anchovies and lemon juice temper their bitterness. Vary the amount of garlic and anchovy according to your preference. Make-ahead tip: Prepare the dressing, cover and refrigerate for up to 1 day.
Pear & Red Onion Gratin
1 large red onion
3 ripe Bosc pears
3 tablespoons extra-virgin olive oil, divided
1 tablespoon chopped fresh thyme
1/4 teaspoon salt
Freshly ground pepper to taste
1 cup coarse dry breadcrumbs, preferably whole-wheat (see
Ingredient note)
1/3 cup grated Parmigiano-Reggiano
1. Fill a large bowl three-quarters full with water; add a
handful of ice cubes. Cut onion into 16 wedges, place in a strainer
and lower into the water. Let stand for 20 minutes.
2. Preheat oven to 400°F.
3. Halve and core each pear; cut each half into 6 slices. Drain the
onion wedges well and place them in a 9-by-13-inch glass baking
dish along with the pear slices, 1 tablespoon oil, thyme, salt and
a grinding of pepper; toss to combine. Cover with foil.
4. Roast for 30 minutes, stirring twice.
5. Meanwhile, combine breadcrumbs and cheese in a small bowl.
Drizzle with the remaining 2 tablespoons oil; stir to combine.
Remove the pan from the oven, sprinkle the crumb mixture evenly
over the gratin, return to the oven and roast until the breadcrumbs
are well browned, 20 to 30 minutes more. Let cool for 10 minutes
before serving.
Makes 8 servings.
Per serving: 188 calories; 7 g fat (1 g sat, 4 g mono); 3 mg cholesterol; 29 g carbohydrate; 4 g protein; 4 g fiber; 225 mg sodium; 215 mg potassium. Nutrition bonus: Vitamin C (15% daily value).
Ingredient note: We like to use the Ian’s brand of coarse dry breadcrumbs, labeled “Panko breadcrumbs.” Find them in the natural-foods section of large supermarkets. Or, to make your own breadcrumbs: Trim crusts from firm sandwich bread. Tear the bread into pieces and process in a food processor until coarse crumbs form. One slice makes about 1/3 cup. Spread the breadcrumbs onto a baking sheet and bake in a 250°F oven until dry and crispy, about 15 minutes.
By Carolyn Malcoun
When associate editor Carolyn Malcoun came to Vermont to attend New England Culinary Institute, she knew she didn't want to work in a restaurant but knew that she wanted to do something in the food industry. Luckily she discovered EatingWell, where she's able to combine her love of food and writing.
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