I posted this recipe on Instagram last year but it is so good I thought it was worth resurrecting and re-sharing. It’s a great way of using autumn fruits in a savoury side dish and it’s a shoo-in as part of Sunday lunch.
We originally ate it with pork and a celeriac and potato puree, but it would work as part of a vegetarian or vegan spread, too.
Autumn Roots and Fruits
2 or 3 parsnips, peeled, chunked if large
2 red onions, peeled and quartered
1 large quince, peeled, quartered and cored
4 small sharp eating apples, halved
4 or 5 large sprigs of rosemary
A few sprigs of thyme
Extra-virgin rapeseed oil
Salt and pepper
Pre-heat the oven to 190C/375F/Gas Mark 5.
Squeeze the juice of half a lemon into a large bowl, add a good splash of water and as you prep the fruit and parsnips, toss them in the acidulated water.
Pour a couple of tablespoons of oil into a large roasting tin and turn the herbs until they’re coated. Add the drained fruit and all the vegetables, turn to coat and season with salt and pepper.
Cook in the oven for 30-40 minutes, turning at half time, until tender and golden.