You can substitute any root vegetables for this recipe but in total, you should include roughly 3 pounds of produce. This roasted assemblage of earthy and fruity flavors makes for a wonderful autumnal side dish that pairs well with roasted pork or chicken. Be sure to scrub, trim and dry the root vegetables before chopping.
2 quince
1–2 beets
1 sweet potato
1 potato
1 parsnip
1–2 carrots
1–2 turnips
¼–½ cup olive oil
1½ teaspoons salt
¼ teaspoon black pepper
2 tablespoons fresh rosemary leaves, roughly chopped
Preheat the oven to 425° F and line 2 baking sheets with parchment paper or aluminum foil.
Peel the produce and then chop all fruits and veggies into roughly 1-inch chunks.
Mix and place chopped items on the baking sheets in a single layer, then drizzle with olive oil and sprinkle with salt and pepper.
Roast for 30 minutes, add rosemary and stir, and roast for 15 minutes more or until edges are golden and crispy. Serves 8.
About the author
Nadine Schaeffer is a farmer, artist, grower of odd fruits, lover of all roses, lapsed linguist, embarrassed epicurean and inadvertent menagerie keeper living on California’s Central Coast. Birdsong Orchards is her farm in the Pajaro Valley, where she grows over 200 varieties of fruit trees and 1,000-plus roses.
