1. Preheat the oven to 350°F. Use a thicker rather than thinner baking sheet (the pears can burn on the thinner sheets) and line with parchment paper. Peel the pears — you can leave the stems for visual appeal. Cut in half and with a regular spoon, carefully scoop out the seeds. Rub the pear with a little olive oil on both sides and place cut side down. 

2. Roast, keeping them face down the whole time, until the pear can be easily pierced with a fork, 30 to 40 minutes. Check the pears a few times, if they are not browning, turn the heat up. If they happen to be browning too fast or too much, place the sheet try on a higher level or turn the heat down slightly.