SLOW ROAST VEGETABLES RECIPES

SLOW-ROASTED VEGETABLES | SAINSBURY'S RECIPES

Slow-roasted vegetables | Sainsbury's Recipes image

Buttery slow-roast winter veg from Raymond Blanc and Sainsbury's magazine: perfect with your Sunday roast

Provided by Raymond Blanc

Total Time 75 minutes

Prep Time 15 minutes

Cook Time 60 minutes

Yield 8

Number Of Ingredients 6

Ingredients

butter
celeriac, peeled and cut into large chunks
carrots, peeled and cut into large chunks
small-to-medium beetroot, peeled and halved
parsnips, peeled and cut into large chunks
celery, trimmed and cut into large slices

Steps:

Preheat the oven to 180°C, fan 170°C, gas 4. In a large pan, melt the butter and cook until it turns golden brown. Add all the vegetables and stir well to coat with the butter. Season, transfer to an ovenproof dish and cover. Cook in the oven for about 45 minutes to 1 hour, or until the vegetables are tender.

Get ahead: prepare the vegetables a couple of hours ahead, ready for roasting.

Nutrition Facts : Calories 99 calories, FatContent 5.7 grams, SaturatedFatContent 3.2 grams, SugarContent 5.8 grams, SodiumContent 100.0 milligrams salt, CarbohydrateContent 6.7 grams, FiberContent 2.9 grams, ProteinContent 1.1 grams

SLOW ROASTED FALL VEGETABLES RECIPE - NYT COOKING

Slow Roasted Fall Vegetables Recipe - NYT Cooking image

Provided by Moira Hodgson

Total Time 1 hours 30 minutes

Yield 8 servings

Number Of Ingredients 12

Ingredients

3 parsnips
6 carrots
1 bulb celery root
4 potatoes
5 stalks celery
1 onion
8 whole cloves garlic
About 1/2 cup olive oil (or more as needed)
1 tablespoon fresh rosemary leaves
1 tablespoon fresh thyme leaves
Coarse sea salt and freshly ground pepper to taste
Rosemary sprigs to garnish

Steps:

Preheat the oven to 325 degrees. Peel the parsnips, carrots, celery root and potatoes and cut them into one-inch cubes. Slice the celery and onion. Leave the garlic cloves whole in their skins.
Put the vegetables in one layer in one or two large baking dishes and toss them in the oil so they are thoroughly coated. Sprinkle them with rosemary, thyme, salt and pepper.
Bake the vegetables for an hour and a half (turning them from time to time so they brown on all sides). Do not let them get too dark or they will develop a bitter taste. Put the vegetables on a serving platter, correct seasoning and garnish with rosemary sprigs.

Nutrition Facts : @context http//schema.org, Calories 284, UnsaturatedFatContent 12 grams, CarbohydrateContent 38 grams, FatContent 14 grams, FiberContent 8 grams, ProteinContent 4 grams, SaturatedFatContent 2 grams, SodiumContent 653 milligrams, SugarContent 7 grams

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