When I moved away from the family, my neighbor Mary, absorbed me into hers, it was a wonderful thing; I had someone to cook with, eat with and gather around the table with. We became fast friends and established our Sunday dinners. Mary had small children and a husband who didn’t care to cook. During the growing season we would go to the farmers market and have a wonderful time preparing our feast. Sam & the kids thought we were nuts, but they came around. Now her children are grown and gone and I’ve moved to another town. The distance might as well be hundreds of miles. Our schedules and lives are so different but we will always stay in touch to the best of our ability and reminisce about those dinners.
Mary and I both are glad for our friendship and the influences we had on her children to help them appreciate the impact of food in our lives and the importance of the “family table”. We certainly have learned from the experience.
One of our favorite holidays was Thanksgiving. We planned and cooked epic feasts. Those days are gone but one of our favorite dishes was always Roasted Onions with Parsley Pesto.
Now that I’m married, I have established new Thanksgiving traditions. Onions are taboo for two branches of the family, so much so that one of the kids will gag at just the sight of them. Now, I leave them off of the Thanksgiving menu. Granted, it’s only me that it bothers, but sometimes you have to take one for the team.
When Sunday Supper posted this event: The Best Holiday Side Dishes, I knew right away what mine would be. I was horrified to find that I have lost the recipe for Roasted Onions and Parsley Pesto so I called Mary in a panic. Luckily, she kept the recipe in a binder she had compiled of our favorite dinners. It was lovely for both of us to reminisce about the dinners we enjoyed over the years. We’re planning to get together soon. It turned out to be a good thing I misplaced my recipe. The connection with Mary was a great way to start out the holiday season connecting with friends/family.
- 1 ½ lbs. red and/or white Boiling Onions*.
- 1 – 2 tablespoons of Olive Oil
- 1 Teaspoon of fresh rosemary, finely chopped
- Sea Salt and freshly ground pepper
- Parsley Pesto*
- 1 bunch of flat leaf Italian Parsley, chopped
- 2 tablespoons of Pine Nuts
- 1 small to medium garlic clove, peeled and chopped
- ½ cup of Olive Oil
- Sea Salt
- Preheat the oven to 450 degrees. Trim the root end of the onion leaving the papery skins on the onions (I remove all of the loose skins that are falling off). Add the onions to a bowl and toss with the Olive Oil and Rosemary, then season with salt and pepper.
- Spread the onions on a baking sheet covered with foil or parchment paper and roast for 20 – 25 minutes until tender.
- Meanwhile, make the parsley pesto: Spread the pine nuts in a small skillet or baking disk and toast in the preheated oven until brown but not burnt, about 5-7 minutes, shaking the pan occasionally. Remove from the pan immediately and cool.
- In a blender or food processor add the parsley, garlic, and cooled pine nuts along with a few tablespoons of the olive oil. Pulse until combined, scrape down the sides then turn on the blender/processor and add the remaining olive oil in a steady stream, process until smooth. Taste and season with salt and pepper. Transfer to a serving bowl.
- Transfer the onions to a warmed platter and serve with the parsley pesto.
** The parsley pesto can be made a day in advance. Seal it in an airtight container and refrigerate. Bring to room temperature, stir and reseason before serving.
I’m loving all of the Holiday side dishes posted by the Sunday Supper family. I’ll be trying most of them this season!!!!
Our event hosts go above and beyond the call of duty. Special thanks to Caroline Williams from Caroline’s Cooking for hosting this event!
Fruity Side Dishes
- Cranberry Apple Relish by Recipes Food and Cooking
- Cranberry Fluff Salad by That Skinny Chick Can Bake
- Easy Cheesy Pineapple Bake by This is How I Cook
- Pecan Cranberry Jello Salad by Curious Cuisiniere
- Slow Cooker Butternut Squash and Apples by Dizzy Busy and Hungry
Other Side Dishes
- Chestnut Stuffing by Cindy’s Recipes and Writings
- Easy Mushroom Rice Pilaf by Renee’s Kitchen Adventures
- One Pot Macaroni and Cheese by A Mind “Full” Mom
- Potato Dinner Rolls by The Redhead Baker
- Sausage, Apple, and Cranberry Stuffing by Life Tastes Good
Potato Side Dishes
- Gingered Sweet Potatoes by Simple and Savory
- Marmalade Glazed Sweet Potatoes by Sunday Supper Movement
- Sour Cream and Chive Mashed Potatoes by Cookin’ Mimi
- Sour Cream and Onion Smashed Red Potatoes by Food Done Light
- Southern Praline Sweet Potato Casserole by The Weekend Gourmet
- Southwestern Potato Bake by The Freshman Cook
- Stacked Sweet Potatoes by My Imperfect Kitchen
- Sweet Potatoes with Cumin Sage Butter by Cooking Chat
- Twice Baked Potato Casserole by A Kitchen Hoor’s Adventures
- Twice Baked Sweet Potatoes by Mindy’s Cooking Obsession
Vegetable Side Dishes
- Acorn Squash and Brussel Sprout Side Dish by Caroline’s Cooking
- Bacon Balsamic-Roasted Brussels Sprouts by The Crumby Cupcake
- Braised Red Cabbage by Turnips 2 Tangerines
- Broccoli and Cauliflower Cheese Bake by Hezzi-D’s Books and Cooks
- Candied Acorn Squash by Cricket’s Confections
- Cheesy Jalapeño Corn Casserole by Food Lust People Love
- German Green Bean Salad (Bohnensalat) by Cosmopolitan Cornbread
- Homemade Green Bean Casserole by Family Around The Table
- Loaded Mashed Cauliflower Casserole by My Life Cookbook
- Miso Glazed Corn by NinjaBaker.com
- Pan Roasted Carrots with Apple Molasses by Palatable Pastime
- Roasted Brussels Sprouts with Pine Nuts and Cranberries by The Chef Next Door
- Roasted Carrots and Parsnips with Walnut Pesto by The Hungry Goddess
- Roasted Onions with Parsley Pesto by Monica’s Table
- Roasted Parsnips with Balsamic Vinegar and Rosemary by Wholistic Woman
- Roasted Pumpkin with Rosemary and Thyme by Feeding Big
- Spicy Balsamic Roasted Vegetables by Pies and Plots
- Sweet Corn Pudding by Brunch-n-Bites
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