Embrace the flavors of winter with this hearty and warming slow-roasted winter vegetables recipe. This dish features a variety of root vegetables and mushrooms, slow-roasted to perfection to bring out their natural sweetness and create a satisfying meal that's perfect for the cold weather season.
While most of the ingredients in this recipe are typically found in home pantries, there are a few that might require a trip to the supermarket. Root vegetables like parsnips and turnip might not be as common, but they add a unique flavor profile that's worth the extra effort. Likewise, fresh rosemary can elevate the dish with its aromatic presence.
Ingredients for Slow-Roasted Winter Vegetables
Butternut squash: A sweet and nutty winter squash that provides a good source of fiber, vitamins, and minerals.
Yams: A type of starchy tuber that gives a sweet taste and great texture to the dish.
Sweet potatoes: Known for their sweet flavor and high vitamin content.
Parsnips: A root vegetable related to carrots, parsnips add a sharp, slightly spicy flavor.
Carrots: An excellent source of beta carotene, fiber, vitamin K1, and antioxidants.
Turnip: Adds a slightly spicy and crunchy texture to the mix.
Mushrooms: Known for their umami flavor and good source of dietary fiber.
Shallots: They have a delicate and slightly sweet flavor, providing depth to the overall taste of the dish.
Garlic: Known for its strong flavor, garlic is a great way to enhance the taste of this dish.
Rosemary springs: An aromatic herb that brings a touch of Mediterranean flavor.
Coarse sea salt: It helps to bring out the natural flavors of the vegetables.
Ground black pepper: Adds a bit of heat and flavor intensity to the dish.
Olive oil: Used to roast the vegetables, lending a rich and robust flavor.
One reader, Daffy Bermudez says:
The slow-roasted winter vegetables recipe was a game-changer for me! The flavors were rich and the veggies were perfectly tender. It's now a staple in my winter menu. The aroma alone is worth it! Highly recommend for a cozy and nutritious meal.
Key Techniques for Slow-Roasting Winter Vegetables
How to prepare the vegetables: Wash and peel the vegetables, then cut them into evenly sized pieces to ensure even cooking.
How to toss the vegetables: Toss the vegetables in a large bowl with the seasonings and oil until they are evenly coated.
How to bake the vegetables: Bake the vegetables in large baking pans, ensuring they are no more than 1½ inches deep to allow for even roasting. Toss and scrape the bottom every 30 minutes to ensure even cooking.
How To Make Slow-Roasted Winter Vegetables
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.
Serves:
Ingredients
- 1medium butternut squash,chopped into ½-inch cubes
- 2medium yams,chopped into ½-inch cubes
- 2medium sweet potatoes,chopped into ½-inch cubes
- 2medium parsnips,chopped into ½-inch cubes, or more to taste
- 4medium carrots,chopped into ½-inch cubes, or more to taste
- 1large turnip,chopped into ½-inch cubes
- 8fresh mushrooms,quartered, or more to taste
- 3shallots,roughly chopped
- 1bulb garlic cloves,sliced lengthwise in half
- 2fresh rosemary springs,coarsely chopped
- 1tspcoarse sea salt
- ¼tspground black pepper
- ¼cupolive oil
Instructions
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Preheat the oven to 350 degrees F (175 degrees C).
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Place butternut squash, yams, sweet potatoes, parsnips, carrots, turnip, mushrooms, shallots, and garlic in a large bowl. Add rosemary, salt, and pepper.
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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.
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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
- Calories: 152.66kcal
- Fat: 4.85g
- Saturated Fat: 0.70g
- Monounsaturated Fat: 3.33g
- Polyunsaturated Fat: 0.60g
- Carbohydrates: 26.64g
- Fiber: 5.11g
- Sugar: 5.98g
- Protein: 2.72g
- Sodium: 202.18mg
- Calcium: 65.81mg
- Potassium: 684.31mg
- Iron: 1.17mg
- Vitamin A: 547.81µg
- Vitamin C: 24.06mg
Pro Tip for Perfecting Slow-Roasted Winter Vegetables
When roasting vegetables, it's important to cut them into similar-sized pieces. This ensures that all the vegetables cook at the same rate and are done at the same time. If some pieces are larger than others, they may not be fully cooked when the smaller pieces are done. Also, tossing the vegetables in oil before roasting helps them to cook evenly and gives them a delicious, crispy exterior. Lastly, don't overcrowd the pan. If the vegetables are too close together, they will steam instead of roast. Giving them plenty of space allows the hot air in the oven to circulate freely and roast the vegetables to perfection.
Time-Saving Tips for Making Slow-Roasted Winter Vegetables
Prep ahead: Chop and prepare the vegetables the night before and store them in an airtight container in the refrigerator. This will save you time on the day of cooking.
Use a food processor: Utilize a food processor to quickly chop the vegetables into uniform pieces, saving time on prep work.
Multi-task: While the vegetables are roasting, use that time to prepare other components of your meal to maximize efficiency.
Invest in good tools: Quality knives and kitchen tools can make prep work quicker and more efficient, saving you time in the long run.
One-pan cooking: Consider using a large roasting pan or sheet pan to cook all the vegetables at once, saving time on cleaning and monitoring multiple dishes.
Substitute Ingredients For Slow-Roasted Winter Vegetables Recipe
butternut squash - Substitute with acorn squash: Acorn squash has a similar sweet and nutty flavor, and it can be roasted to achieve a similar texture and caramelization.
yams - Substitute with red potatoes: Red potatoes have a similar starchy texture and can be roasted to achieve a similar result.
sweet potatoes - Substitute with carrots: Carrots can provide a similar sweetness and earthy flavor when roasted, and they will complement the other vegetables well.
parsnips - Substitute with celery root (celeriac): Celery root has a similar earthy and slightly sweet flavor, and when roasted, it can provide a comparable texture and depth of flavor.
carrots - Substitute with beets: Beets can provide a similar earthy sweetness and vibrant color when roasted, adding a unique twist to the dish.
turnip - Substitute with rutabaga: Rutabaga has a similar slightly sweet and peppery flavor, and it can be roasted to achieve a similar texture and caramelization.
mushrooms - Substitute with eggplant: Eggplant can provide a meaty texture and absorb flavors well when roasted, adding a savory element to the dish.
shallots - Substitute with red onions: Red onions have a similar sweet and mild flavor, and they caramelize beautifully when roasted.
garlic cloves - Substitute with shallots: Shallots can provide a milder, sweet, and aromatic flavor when roasted, complementing the other vegetables well.
rosemary springs - Substitute with thyme: Thyme has a similar earthy and slightly floral flavor, and it complements roasted vegetables beautifully.
coarse sea salt - Substitute with kosher salt: Kosher salt has a similar texture and flavor profile, and it can be used in the same quantity as coarse sea salt.
ground black pepper - Substitute with white pepper: White pepper has a similar pungent and slightly floral flavor, and it can be used in the same quantity as ground black pepper.
olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a mild, buttery flavor, making it a suitable substitute for roasting vegetables.
Presentation Ideas for Roasted Winter Vegetables
Elevate the plating: For a Michelin-star presentation, focus on creating a visually stunning plate. Arrange the slow-roasted winter vegetables in a visually appealing manner, ensuring a balance of colors and textures.
Incorporate edible garnishes: Add a touch of elegance by incorporating edible garnishes such as microgreens or edible flowers to enhance the visual appeal of the dish.
Utilize negative space: Embrace the concept of negative space on the plate to allow the vibrant colors and textures of the slow-roasted winter vegetables to stand out and captivate the diners.
Employ precision in portioning: Pay attention to portion sizes and ensure that each element of the dish is meticulously portioned and placed with precision to showcase attention to detail.
Create a harmonious composition: Aim for a balanced and harmonious composition on the plate, ensuring that each vegetable is showcased in a way that highlights its natural beauty and flavor.
Consider the plate as a canvas: Treat the plate as a canvas and use artistic techniques to present the slow-roasted winter vegetables in a visually stunning and appetizing manner.
Highlight the natural colors: Emphasize the natural colors of the vegetables by arranging them in a manner that showcases their vibrant hues, creating an inviting and visually striking presentation.
Emphasize the aroma: Consider incorporating aromatic elements, such as fresh herbs or infused oils, to enhance the sensory experience and add an extra layer of sophistication to the presentation.
Essential Kitchen Tools for Roasting Vegetables
- Oven: Used for baking and roasting the vegetables to perfection.
- Large bowl: To mix and toss the vegetables with the seasonings and oil.
- Baking pans: Used to hold the vegetables while they roast in the oven.
- Knife: For cutting and preparing the vegetables.
- Cutting board: Provides a stable surface for cutting the vegetables.
- Measuring spoons: For accurately measuring the salt, pepper, and oil.
- Spatula: To toss and scrape the vegetables while they roast in the oven.
Storage and Freezing Instructions for Roasted Winter Vegetables
- Let the slow-roasted winter vegetables cool completely before storing them in an airtight container in the refrigerator for up to 5 days.
- To freeze the roasted vegetables, place them in a single layer on a baking sheet and freeze until solid, about 2 hours. Once frozen, transfer the vegetables to a freezer-safe container or resealable plastic bag, removing as much air as possible before sealing.
- When ready to use the frozen roasted vegetables, thaw them in the refrigerator overnight or reheat them directly from frozen in a preheated oven at 350°F (175°C) for 15-20 minutes, or until heated through.
- For best quality, consume the frozen roasted vegetables within 3 months. After that, they may start to lose their texture and flavor.
- To maintain the best texture and flavor when reheating, avoid using the microwave, as it can make the vegetables soggy. Instead, reheat them in the oven or on the stovetop.
How To Reheat Leftover Roasted Winter Vegetables
Preheat your oven to 350°F (175°C). Place the leftover slow-roasted winter vegetables in a baking dish and cover with aluminum foil. Bake for 15-20 minutes, or until heated through. This method helps to retain the moisture and flavor of the vegetables, while also keeping them from drying out.
For a quicker reheating option, use your microwave. Transfer the vegetables to a microwave-safe dish and cover with a damp paper towel. Microwave on high for 1-2 minutes, stirring halfway through, until the vegetables are heated through. The damp paper towel helps to create steam, which keeps the vegetables moist and prevents them from drying out.
If you prefer a crispy texture, reheat the roasted vegetables in a skillet on the stovetop. Heat a tablespoon of olive oil in a large skillet over medium-high heat. Add the vegetables and cook, stirring occasionally, until they are heated through and slightly crispy on the edges. This method works well for vegetables like carrots, parsnips, and turnips.
For a flavorful twist, try reheating the slow-roasted vegetables in a garlic and herb infused olive oil. Heat the oil in a skillet over medium heat, then add the vegetables and cook until heated through. The garlic and herbs will add a delicious depth of flavor to the already tasty vegetables.
If you have a lot of leftover vegetables, consider turning them into a soup. In a large pot, sauté some onions and garlic in a bit of olive oil until softened. Add the leftover vegetables and enough vegetable broth to cover. Simmer for 10-15 minutes, then use an immersion blender to puree the soup until smooth. This is a great way to use up any extra vegetables and create a comforting, healthy meal.
Interesting Trivia About Slow-Roasted Winter Vegetables
Slow-roasted winter vegetables are not only delicious but also packed with nutrients. The slow roasting process helps to caramelize the natural sugars in the vegetables, enhancing their flavor and creating a rich, savory taste. Additionally, slow-roasting helps to retain the nutrients in the vegetables, making it a healthy and wholesome dish.
Is This Roasted Vegetable Recipe Budget-Friendly?
This slow-roasted winter vegetables recipe is highly cost-effective for a household. The main ingredients, such as butternut squash, yams, sweet potatoes, and carrots, are affordable and readily available. The addition of olive oil and fresh rosemary enhances the flavors without significantly increasing the cost. The approximate cost for a household of four people is around $15. This recipe earns a solid 9/10 for its affordability, nutritional value, and delicious taste.
Are Slow-Roasted Winter Vegetables Healthy?
This slow-roasted winter vegetables recipe is a nutritious and wholesome dish. The recipe features a variety of nutrient-dense vegetables, including:
- Butternut squash, yams, and sweet potatoes, which are excellent sources of vitamin A, vitamin C, and dietary fiber
- Parsnips and carrots, rich in vitamins and minerals like vitamin K, vitamin C, and potassium
- Turnips, providing vitamin C, vitamin K, and folate
- Mushrooms, offering B vitamins and antioxidants
- Shallots and garlic, known for their anti-inflammatory and immune-boosting properties
The use of olive oil adds healthy monounsaturated fats, while rosemary contributes antioxidants and anti-inflammatory compounds. The recipe is low in saturated fat and contains no added sugars or processed ingredients.
To further enhance the nutritional value of this already healthy recipe, consider the following suggestions:
- Incorporate more leafy greens, such as kale or spinach, to increase the vitamin and mineral content
- Add a sprinkle of nuts or seeds, like pumpkin seeds or almonds, for a boost of healthy fats and plant-based protein
- Experiment with different herbs and spices, such as thyme, oregano, or smoked paprika, to introduce more antioxidants and flavor variety
- Serve the roasted vegetables over a bed of quinoa or brown rice for added fiber and complex carbohydrates
Editor's Opinion on This Roasted Vegetable Recipe
This slow-roasted winter vegetables recipe is a delightful medley of flavors and textures. The combination of butternut squash, yams, sweet potatoes, parsnips, carrots, turnip, mushrooms, shallots, and garlic creates a rich and satisfying dish. The addition of rosemary, salt, and pepper enhances the natural sweetness of the vegetables, while the slow roasting process allows the flavors to meld and intensify. The result is a hearty and comforting dish that is perfect for the winter season. The recipe is simple yet elegant, making it a versatile addition to any menu.
Enhance Your Slow-Roasted Winter Vegetables Recipe with These Unique Side Dishes:
Similar Roasted Vegetable Recipes to Try
Appetizer and Dessert Ideas to Serve with Roasted Winter Vegetables
Why trust this Slow-Roasted Winter Vegetables Recipe:
This recipe uses only the freshest vegetables and herbs, ensuring the highest quality and flavor. The slow-roasting method allows the natural sugars in the butternut squash, yams, and other root vegetables to caramelize, creating a rich and savory taste. The addition of garlic and shallots infuses the dish with aromatic depth. The use of olive oil not only enhances the flavors but also provides heart-healthy fats. With a balance of seasonings and a thorough cooking process, this recipe guarantees a delicious and wholesome dish.
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