Roasted Sweet Potatoes, Pears and Onions

By Sharon Feldman

Great side dish for Rosh Hashanah!

Ingredients:

• 2 Bartlett pears, about 14 oz., cored and cut into wedges
• 2 small red onions, cut into wedges
• 2 small sweet potatoes (about 1 lb.), cut into 1/2-inch-thick half-moons
• 6 sprigs thyme, plus more for serving
• 3 tbsp. olive oil
• Kosher salt
• Pepper

Directions:

Heat oven to 425°F. On a large, rimmed baking sheet, toss pears, onions, sweet potatoes, and thyme with olive oil and 1 teaspoon each salt and pepper. Roast until golden brown and tender, 35 to 45 minutes.

Sprinkle with additional thyme if desired.