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.