Roasted Parsnips and Quince with Orange and Balsamic


Parsnips and quince seem like such perfect companions; I wish I'd thought of this earlier. Both are a little sweet, a little earthy, a little wintery, and rosy-creamy colored. Quince, like apple, turns caramely when roasted. Unlike apple, it holds its firm texture, making it a cinch to include with slower-cooking root vegetables.
I love how simple and flexible roasted vegetables are. I find it a great solution to the straggling carrots, onions, potatoes, etc. that would otherwise die, withered and lonesome, in my vegetable drawer. Here, the orange juice/zest adds a spark of brightness and the balsamic lends some depth. Both play up the roasted sweetness of the vegetables. I've left this recipe open-ended, since you can throw in whatever you have on hand.

Roasted Parsnips and Quince with Orange and Balsamic

All measurements are approximate.

  • 1 lb parsnips, peeled and cut into 1" pieces
  • 1/2 lb carrots,peeled and cut into 1" pieces
  • 1-2 quince, cored peeled and cut into 1" pieces
  • 1 red onion, quartered
  • 2 cloves garlic, chopped
  • 1/4 C olive oil
  • 1/8- 1/4 C orange juice
  • zest of a half lemon
  • 2 T balsamic vinegar
  • Salt and Pepper to taste

Toss everything together in a bowl and then roast on a lined baking tray in a preheated 400° oven until tender. Or cook by layering under a roast or chicken.

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