Recipe of the week 2 this week
Baked pears recipe with honey, cinnamon & pecans
This baked pears recipe only uses four ingredients and is a sweet and easy breakfast or dessert idea! Serve these delicious baked pears with honey, pecans & cinnamon from the oven by themselves or with a spoonful of yogurt or a scoop of ice cream.
Prep Time2 mins
Cook Time25 mins
Total Time27 mins
Course:Breakfast, Dessert
Cuisine:French
Keyword:baked pear dessert, baked pears, baked pears recipe, baked pears with honey, cinnamon baked pears
Servings: 3 pears
Author: Petro
Ingredients
3 Pears
⅓ Cup honey
1 Tsp cinnamon
1 Tsp vanilla extract
¼ Cup pecans roughly chopped
Instructions
Preheat oven to 350 F. Cut pears in half.
Using a teaspoon core out the seeds.
Cut a small sliver off the bottom so the pears remain straight when baking.
In a small bowl combine half the honey with half the cinnamon and half the vanilla.
Place the pears, side up, in a baking dish. Drizzle the pears and take to the oven.
Bake for 15 minutes.
While the pears are baking combine the remaining honey, cinnamon and vanilla with pecans. Pour over the pears and bake for 10 more minutes or until soft and slightly golden.
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Sheet Pan Roasted Carrots and Beets (Easy Recipe)
★★★★★
5 from 1 reviews
Author:Evelyn - HealthySubstitute.com
Prep Time:5 minutes
Cook Time:1 hour
Total Time:1 hour, 5 minutes
Yield:6 1x
SCALE1x2x3x
Ingredients
1 pound carrots, peeled and cut into 1 inch pieces
4 medium beats, thoroughly washed
3 tbsp olive oil
2 tbsp balsamic vinegar
zest of ½ lemon
1 tbsp fresh thyme leaves
salt and black pepper to taste
Instructions
Preheat oven to 425°F.
In a small bowl combine the balsamic vinegar, 2 tablespoons of olive oil, lemon zest and fresh thyme leaves.
Season to taste with salt and black pepper and set aside.
Wrap the beets tightly in aluminum foil and set aside.
Line a large baking sheet with 2 pieces of aluminum foil.
Place the beets on piece of foil.
Place the carrots on another piece of foil.
Drizzle the carrots with 1 tablespoon of olive oil.
Season to taste with salt and black pepper and toss to coat.
Transfer the carrots and beets to the oven.
Bake the carrots for 30-35 minutes or until tender.
Bake the beets for 50-60 minutes or until easily pierced with a knife.
Peel the beets and cut into wedges.
Add the carrots and beets in a large bowl.
Add the olive oil mixture and toss to combine.
Taste and season with more salt or black pepper if necessary.
Nutrition
Serving Size:1
Calories:119
Carbohydrates:13.4 g
Fat:7.3 g
Sugar:8.1 g
Protein:1.6 g
