Roasted Quince & Mixed Winter Vegetables

Photo by Tempest R.
Adapted from online.wsj.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

- 10 servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Adapted from online.wsj.com

Ingredients

  • 4

    large or 6 small ripe quinces, cored and cut into 1/4-inch wedges

  • 1

    head garlic, cloves separated

  • 4

    medium Yukon Gold potatoes, cut into wedges

  • 3

    large Garnet or Jewel yams, peeled and cut into 1-inch pieces

  • 4

    large parsnips, peeled and cut into 1-inch pieces

  • 4

    large red onions, peeled and cut into wedges

  • 5

    sprigs sage or rosemary

  • 1/4

    cup extra-virgin olive oil

  • 1/2

    cup walnut oil

  • 1

    teaspoon salt

  • 1/2

    teaspoon freshly ground black pepper

  • 1/3

    cup toasted walnuts, coarsely chopped

Directions

Preheat oven to 400 degrees. In a large mixing bowl, combine all ingredients except walnuts, tossing well to coat vegetables in oil. Divide vegetables, spread out in a single layer, among two large baking sheets or roasting pans. Place in oven and bake until vegetables are tender, caramelized and slightly charred, about 1 hour. Stir vegetables several times and switch pans between racks at least once during roasting. Remove from oven and transfer to a serving bowl. Adjust seasoning if needed and scatter walnuts over the top.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: