I am a slacker. Okay, for those of you who know me personally, that’s not news, but really– I’ve been feeling my slacker title particularly hard during the holidays. For example, it’s now officially too late to talk about the holidays as anything but dead and gone and I’m getting around to writing this post now. The reason? My amazing co-workers generously doled out handmade gifts– I received homemade soaps, a personalized covered notebook, amazing dark chocolate bark with sea salt and marcona almonds, and a jar of delicious rosemary honey. What did I give in return? Nothing. Yeah, I know I have this lovely excuse, but I still feel guilty.
But I made the most of those lovely gifts. That jar of honey? I used some of it to make a side dish for our Christmas dinner. Inspired by another co-worker’s contribution to our pre-holiday pot luck, I used the honey to help sweeten and add spice to a dish of roasted pears and yams. The honey had stems of rosemary, a couple of small red chili peppers, and golden nuggets of walnut, so I thought that since all those flavors marry well with yams and pears, maybe this might add something special to the dish rather than using regular clover honey.
And you know what? It was perfect. Those spices made the yams taste slightly earthy, enough of a contrast so that it helped round out the sweetness of the pears. There was also a pleasing variety of textures: slightly crisped skinned yams with soft but not mushy pears and the crunch of walnuts. This was a side dish that you just couldn’t help smiling after taking a bite. I may be a slacker and late to say this, but I am so very thankful for all the wonderful things that happened in 2011– a beautiful baby, a job that I love, and thoughtful co-workers.
Note: Be sure to buy under-ripe pears. I used Anjou pears here. And since not everyone can be lucky enough to receive a jar of honey steeped with rosemary, chili and walnuts, I’ve adjusted the ingredient list below accordingly.
- 3 small yams, peeled and chopped into 1 inch pieces
- 3 firm pears, cored and chopped into 1 inch pieces
- 3 tablespoons olive oil
- 2 tablespoons rice vinegar
- 1/4 cup honey
- 2 sprigs fresh rosemary, leaves removed from stems and roughly chopped (yield about 1.5 tablespoons)
- 2 sprigs of fresh thyme, leaves removed and roughly chopped (yield about 2 teaspoons)
- 1/4 teaspoon red pepper flakes
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 cup walnut pieces, toasted and roughly chopped
Preheat oven to 375 degrees. Combine all the ingredients except walnuts in a large bowl and toss together. Spread out on a baking sheet lined with aluminum foil. Bake for 35-40 minutes or until yam pieces are tender. Tumble the roasted mix into a large serving bowl or onto a platter and sprinkle with walnuts and any additional fresh rosemary and thyme if you wish. Serve immediately.
Makes 8-10 servings.