Roasted Quince & Mixed Winter Vegetables

By ltrodrigu

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

Details

Servings 8
Adapted from online.wsj.com

Preparation

Step 1

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.