SLOW ROASTED VEGETABLES RECIPE RECIPES

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SLOW-ROASTED WINTER VEGETABLES | ALLRECIPES



Slow-Roasted Winter Vegetables | Allrecipes image

This is a mixture my husband came up with using what we had on hand in the fall, and it became a favorite. The first effort for these slow-roasted vegetables was on the BBQ, but it works just as well in the oven. Tastes even better re-heated, and makes great addition to soups and pot pies.

Provided by Janis

Categories     Side Dish    Vegetables    Sweet Potatoes

Total Time 2 hours 10 minutes

Prep Time 40 minutes

Cook Time 1 hours 30 minutes

Yield 12 servings

Number Of Ingredients 13

1 medium butternut squash, chopped into 1/2-inch cubes
2 medium yams, chopped into 1/2-inch cubes
2 medium sweet potatoes, chopped into 1/2-inch cubes
2 medium parsnips, chopped into 1/2-inch cubes, or more to taste
4 medium carrots, chopped into 1/2-inch cubes, or more to taste
1 large turnip, chopped into 1/2-inch cubes
8 medium (blank)s fresh mushrooms, quartered, or more to taste
3 each shallots, roughly chopped
1 bulb garlic, cloves sliced lengthwise in half
2 sprigs fresh rosemary, coarsely chopped
1 teaspoon coarse sea salt
¼ teaspoon ground black pepper
¼ cup olive oil

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Place butternut squash, yams, sweet potatoes, parsnips, carrots, turnip, mushrooms, shallots, and garlic in a large bowl. Add rosemary, salt, and pepper. Toss until evenly mixed, then add oil and toss until coated. Pour into large baking pans so that the vegetables are no more than 1 1/2 inches deep.
  • Bake in the preheated oven, tossing and scraping the bottom every 30 minutes, until vegetables are very tender, at least 90 minutes; longer is better.

Nutrition Facts : Calories 246.8 calories, CarbohydrateContent 49.6 g, FatContent 5 g, FiberContent 8.3 g, ProteinContent 4.3 g, SaturatedFatContent 0.7 g, SodiumContent 207.3 mg, SugarContent 7.5 g

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

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

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