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Roasted Fennel and Quince with Allspice

This roasted vegetable dish features fennel bulbs and slices of quince, seasoned with allspice and roasted until caramelized and tender. The result is a visually appealing medley with a tender interior and slightly charred edges, infused with warm, aromatic flavors characteristic of fall produce.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: fall, Vegetarian
Calories: 180
Ingredients Equipment Method

Ingredients
  

  • 2 bulbs fennel bulbs sliced into wedges
  • 2 quince quince peeled, cored, sliced
  • 2 tablespoons olive oil for tossing vegetables
  • 1 teaspoon allspice ground
  • to taste salt and pepper

Equipment

  • Baking sheet
  • Sharp Knife

Method
 

  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
  2. Slice the fennel bulbs into wedges, keeping the layers loosely intact for a visually appealing presentation.
  3. Peel, core, and slice the quince into thin wedges—these will soften and caramelize beautifully during roasting.