THE RECIPE

Roasted Fennel and Pears

serving size: 8

prep time: 20 minutes

cooking time: 20-30 minutes

 

2 bulbs fennel, trimmed and cut into 1/4 inch-thick wedges (and I've still seen these guys at the market)

1 1/2 lbs local pears cored and cut into 1 inch wedges

1/4 cup extra virgin olive oil

1 tablespoon local honey or maple syrup

1/2 teaspoon kosher salt

1/4 teaspoon fresh-ground pepper

 

 

Ideally, the roast temperature for this recipe is 400 degrees for about 20 minutes.  But if you're roasting your turkey in that 325 degree ballpark, just expect a longer roast time.  This may be one of those dishes that you make after the turkey is out of the oven, as a higher temperature roasting yields a slightly firmer texture in the pear and fennel, also lending a bit more of a crunch.  But the difference is subtle.  You make the call.  

 

Place all ingredients in a large bowl and toss to combine.  Arrange in a single layer on a baking sheet and place in the lower third of the oven.  At 400 degrees, roast for about 20 minutes & at 325 degrees, roast for about 30 minutes.  Turn both fennel and pear pieces over until golden and tender, but firm.  And let this be one of the last things on the table when you sit down to eat.  *Consider your alternatives to the year-in year-out Thanksgiving turkey--especially if your cooking for a small group, or if you're just plain bored with the great bird.  If you are an omnivore, there are plenty of delicious game bird options:  quail, pheasant, duck, squab or Cornish hens.  Not to mention your red meat options like lamb, mutton and beef.  Chances are you have farms within an hour of your city that raise meat and fowl.  A brilliant source for these kinds of places is http://www.localharvest.org/.  Type in your zip code and you'll find out about all sorts of alternative and local food sources.