Best 5 Slow Roasted Winter Vegetables Recipes

Indulge in a symphony of flavors with our collection of slow-roasted winter vegetables. These hearty and wholesome recipes transform ordinary vegetables into extraordinary culinary delights. From the earthy sweetness of roasted root vegetables to the vibrant medley of glazed carrots and parsnips, each dish is a testament to the beauty of seasonal produce. Discover the art of slow roasting, a technique that brings out the natural sugars and caramelizes the edges of vegetables, creating a symphony of flavors and textures. With step-by-step instructions and helpful tips, these recipes are perfect for both novice and experienced cooks. Prepare to tantalize your taste buds and embrace the bounty of the winter season with our slow-roasted vegetable extravaganza.

Check out the recipes below so you can choose the best recipe for yourself!

ROASTED WINTER VEGETABLES

Roasted Winter Vegetables image

Provided by Ina Garten

Categories side-dish

Time 55m

Yield 8 servings

Number Of Ingredients 8

Ingredients

1 pound carrots, peeled
1 pound parsnips, peeled
1 large sweet potato, peeled
1 small butternut squash, peeled and seeded (about 2 pounds)
3 tablespoons good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped flat-leaf parsley

Steps:

Preheat the oven to 425 degrees F.
Cut the carrots, parsnips, sweet potato, and butternut squash in 1 to 1 1/4-inch cubes. All the vegetables will shrink while baking, so don't cut them too small.
Place all the cut vegetables in a single layer on 2 baking sheets. Drizzle them with olive oil, salt, and pepper. Toss well. Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula.
Sprinkle with parsley, season to taste, and serve hot.

SLOW-ROASTED WINTER VEGETABLES RECIPE

Slow-Roasted Winter Vegetables Recipe image

Swap a whole turkey for whole vegetables as your holiday showstopper. Use the best-looking vegetables here, ideally in a mix of colors. They're impressive kept whole, but you can cut some into smaller pieces too for variety on the platter. You can garnish the platter with fresh herbs, such as sage and rosemary, and fresh fruit, such as concord grapes. Arrange the vegetables like a cornucopia and present them to the table, then carve them into slices and wedges, as you would a classic Thanksgiving centerpiece. From the story: No one likes turkey anyway, so make this easy masterpiece instead

Provided by Genevieve Ko

Categories THANKSGIVING, VEGAN, VEGETARIAN, VEGETABLES, DINNER, ROAST, CHRISTMAS

Time 2h

Yield Serves 12

Number Of Ingredients 22

Ingredients

1 whole delicata, butternut or other winter squash
2 whole celery root
1 large or 2 regular whole cauliflower or romanesco broccoli
6 tablespoons everyday extra-virgin olive oil
1 tablespoon Poultry Seasoning
Kosher salt
Bourbon Mushroom Gravy
2 teaspoons dried sage
2 teaspoons dried rosemary
2 teaspoons dried savory or thyme
½ teaspoon dried oregano or marjoram
1 teaspoon black peppercorns
1 teaspoon freshly grated nutmeg
½ cup everyday extra-virgin olive oil
6 large shallots (10 ounces), quartered lengthwise then thinly sliced crosswise
8 large garlic cloves, halved lengthwise then thinly sliced crosswise
1 ½ pounds whole cremini mushrooms, trimmed and quartered
4 sprigs thyme
Kosher salt and freshly ground black pepper
½ ounce dried porcini mushrooms, finely ground
¼ cup bourbon
1 cup vegetable or mushroom broth, plus more

Steps:

Position a rack in the center of the oven and heat to 350 degrees. Line a rimmed baking sheet with foil.
Peel the squash, halve it lengthwise or cut into thick slices, and scoop out the seeds. Trim both ends of the celery roots and scrub very well or peel. Poke the celery root all over with a paring knife. Trim the bottoms of the cauliflower so they can sit flat.
Put the vegetables on the prepared sheet and rub them all over with the oil. (An even and generous coat of oil will ensure the vegetables brown properly and attractively.) Sprinkle everything evenly with the Poultry Seasoning and generously season with salt. Rearrange them in a single layer, with the squash cut sides down. Place the pan in the oven and pour ¼ cup water onto the sheet.
Bake, basting every 45 minutes, until a paring knife slides through each vegetable easily, about 1 hour for the squash, 1 ¾ hours for the cauliflower and 2 hours for the celery root. The time will range depending on the size and density of the vegetables. As each vegetable is done, carefully transfer it to a serving platter and tent with foil to keep warm. Serve with the gravy.
Pulse the sage, rosemary, savory, oregano and peppercorns in a spice grinder until coarsely ground. If you don't have a spice grinder, substitute 3/4 teaspoon coarsely ground black pepper for the whole peppercorns and rub the dried herbs between your fingers to crush them. Stir in the nutmeg until well-mixed.
Combine the oil, shallots, garlic and 1 teaspoon salt in a large saucepan. Set over medium heat and cook, stirring often (you don't want them to stick or burn), until the shallots are translucent and tender, about 10 minutes.
Add the creminis, thyme and a generous pinch of salt and pepper. Raise the heat to medium-high and cook, stirring often, until the mushrooms release their juices and then reabsorb them, about 25 minutes. They'll start sizzling in the oil again.
Add the mushroom powder and stir for 1 minute. Add the bourbon and stir well, scraping up any bits from the pan, until the alcohol burns off, 2 to 3 minutes. Add the broth and bring to a simmer, stirring often. Discard the 4 thyme stems and season to taste with salt and pepper. For a thinner gravy, add more broth. Keep warm over low heat until ready to serve.

SLOW-ROASTED WINTER VEGETABLES RECIPE

Slow-Roasted Winter Vegetables Recipe image

If you're having soup and pies for dinner, then this slow-roasted winter vegetable meal made of squash, carrots, and sweet potatoes is a great addition.

Provided by Elmer Thompson

Categories Roast

Time 2h10m

Yield 12

Number Of Ingredients 13

Ingredients

1 chopped into ½-inch cubes medium butternut squash
2 chopped into ½-inch cubes medium yams
2 chopped into ½-inch cubes medium sweet potatoes
2 chopped into ½-inch cubes, or more to taste medium parsnips
4 chopped into ½-inch cubes, or more to taste medium carrots
1 chopped into ½-inch cubes large turnip
8 quartered, or more to taste fresh mushrooms
3 roughly chopped shallots
1 sliced lengthwise in half bulb garlic cloves
2 coarsely chopped fresh rosemary springs
1 tsp coarse sea salt
¼ tsp 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 and mix then add oil and toss until coated. Pour into large baking pans so that the vegetables are no more than 1½ inches deep.
Bake in the preheated oven, tossing, and scraping the bottom every 30 minutes until vegetables are very tender for at least 90 minutes; longer is better.

Nutrition Facts : Carbohydrate 26.64g, Fat 4.85g, Fiber 5.11g, Protein 2.72g, SaturatedFat 0.70g, ServingSize 12.00, Sodium 202.18mg, Sugar 0.00, UnsaturatedFat 3.33g

SLOW-ROASTED WINTER VEGETABLES

Slow-Roasted Winter Vegetables 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

Time 2h10m

Yield 12

Number Of Ingredients 13

Ingredients

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, Carbohydrate 49.6 g, Fat 5 g, Fiber 8.3 g, Protein 4.3 g, SaturatedFat 0.7 g, Sodium 207.3 mg, Sugar 7.5 g

ROASTED WINTER VEGETABLES

Roasted Winter Vegetables image

Roasting is a no-fuss way to put a lot of vegetables on the table. Roasting brings out the natural sweetness in fall root veggies and winter squash. Roast them in big batches to top Baked Risotto , and throw them into fall and winter salads.

Provided by Sarah Copeland

Categories Onion Vegetable Side Roast Vegetarian Root Vegetable Beet Carrot Parsnip Squash Pumpkin Fall Winter Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 4 to 6

Number Of Ingredients 6

Ingredients

2 lb/910 kg winter squash or pumpkin, parsnips, carrots, beets/beetroots, or a mix
2 medium red or yellow onions, quartered
Extra-virgin olive oil
Kosher salt
Freshly ground black pepper
Handful of fresh parsley, coarsely chopped, for garnish

Steps:

Preheat the oven to 400°F/200°C/gas 6. Peel and cut the vegetables into equal sized pieces, about 1-in/2.5-cm chunks. Toss vegetables and onions in olive oil in a large bowl and season generously with salt and pepper.
Spread the pieces out in a single layer on one or two roasting pans/trays so that the vegetables don't touch. Roast until the veggies are lightly browned and just tender, 45 minutes to 1 hour, depending on the vegetable. Remove and toss with additional olive oil. Season with salt and pepper and garnish with parsley before serving.

Tips:

Choose seasonal vegetables: Winter vegetables like carrots, parsnips, Brussels sprouts, and squash are at their peak during the winter months, making them the best choice for this dish.
Cut the vegetables evenly: This will help them cook evenly.
Use a variety of vegetables: The more variety you have, the more colorful and flavorful your dish will be.
Season the vegetables well: Salt, pepper, and herbs like thyme and rosemary are all great options.
Roast the vegetables at a high temperature: This will help them caramelize and get crispy.
Stir the vegetables occasionally: This will help them cook evenly.
Serve the vegetables immediately: They're best when they're hot and crispy.

Conclusion:

Slow-roasted winter vegetables are a delicious and healthy side dish that's perfect for any occasion. They're simple to make and can be customized to your liking. So next time you're looking for a healthy and flavorful side dish, give this recipe a try. You won't be disappointed!