SLOW-ROASTED WINTER VEGETABLES
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
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 FALL VEGETABLES
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Toss 2 sliced portobello mushroom caps (gills scraped out), 2 chopped peeled sweet potatoes, 3 tablespoons olive oil, 4 quartered shallots, 2 smashed garlic cloves and 2 teaspoons fresh thyme; season with salt and pepper. Spread on a baking sheet and roast at 400 degrees F, stirring once or twice, until browned, 30 minutes. Toss with 2 tablespoons parsley and more olive oil.
SLOW-ROASTED ROOT VEGETABLES
When she was a little girl growing up in Italy, my Aunt Virginia learned to make a dish called "Noodles and Nuts." I tried the topping on carrots and parsnips instead of noodles and haven't looked back. -Terri Collins, Pittsburgh, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 5h15m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- In a 5-qt. slow cooker, combine first six ingredients. Cut parsnips crosswise into 2-in. pieces. Cut thinner pieces in half; cut thicker ones into quarters. Stir into carrot mixture., Cook, covered, on low until tender, 5-6 hours. To serve, stir in bread crumbs; sprinkle with walnuts and, if desired, cheese.
Nutrition Facts : Calories 158 calories, Fat 9g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 263mg sodium, Carbohydrate 19g carbohydrate (7g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges
SLOW ROASTED FALL VEGETABLES
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, Calories 284, UnsaturatedFat 12 grams, Carbohydrate 38 grams, Fat 14 grams, Fiber 8 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 653 milligrams, Sugar 7 grams
ROASTED FALL VEGETABLES
This recipe for roasted fall vegetables like sweet potatoes and Brussels sprouts is a perfect side dish to accompany your Thanksgiving main.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h
Yield 6
Number Of Ingredients 10
Steps:
- Heat oven to 450°F. Spray broiler pan with cooking spray.
- In large bowl, gently toss all ingredients except cooking spray. Pour into broiler pan. Spray vegetable mixture with cooking spray.
- Roast uncovered 35 to 40 minutes, stirring once, until vegetables are tender and browned.
Nutrition Facts : Calories 190, Carbohydrate 32 g, Fat 1, Fiber 6 g, Protein 4 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 280 mg
SLOW COOKER ROASTED VEGETABLES
Provided by Camille
Yield 8
Number Of Ingredients 7
Steps:
- Wash, dry and cut vegetables.
- Place vegetables in a gallon-sized resealable bag.
- Pour olive oil on top of vegetables.
- Sprinkle package dry Italian seasoning over the vegetables.
- Seal bag closed and shake to coat vegetables evenly in oil and seasoning.
- Spray slow cooker with nonstick cooking spray and pour seasoned vegetables inside.
- Cook on low for 5-7 hours or high for 3-4 hours.
- Sprinkle Parmesan cheese on top before serving.
Nutrition Facts : Servingsize 1 serving, Calories 791 kcal, Fat 2 g, SaturatedFat 0 g, Cholesterol 0 mg, Sodium 266 mg, Carbohydrate 179 g, Sugar 26 g, Protein 23 mg
More about "slow roasted fall vegetables recipes"
SLOW COOKER ROASTED FALL VEGETABLES
From slowcookergourmet.net
Reviews 2Category Side DishCuisine AmericanTotal Time 4 hrs 15 mins
SLOW COOKER ROASTED VEGETABLES - MR. B COOKS
From mrbcooks.com
ROASTED VEGETABLE RECIPES
From allrecipes.com
7 RECIPES FOR SLOW-ROASTED VEGETABLES, BECAUSE PATIENCE …
From bonappetit.com
Estimated Reading Time 1 min
- Slow-Cooked Scallions with Ginger and Chile. Leave scallions in the oven for about an hour to draw out their sweetness for a low-maintenance side dish. View Recipe.
- Slow-Cooked Winter Squash with Sage and Thyme. Sweet squash loves lots of oil. Let it slow-roast to golden-deliciousness in this hands-off dish. View Recipe.
- Slow-Cooked Green Beans With Harissa and Cumin. Impossibly soft and caramelized green beans that only ask one thing of you: patience while they roast. View Recipe.
- Slow-Cooked Cherry Tomatoes with Coriander and Rosemary. Use these perfectly soft cherry tomatoes as pasta sauce, a topping for bruschetta, a grain bowl addition, a side to scrambled eggs...
- Slow-Cooked Summer Squash with Lemon and Thyme. Cooking summer squash low and slow yields sweet, nutty, tender—but not mushy—results. View Recipe.
- Slow-Cooked Eggplant With Lemon and Fennel Seeds. Want to throw a dried chile in here instead? Sure! A few sprigs of herbs from your windowsill? Why not? Anything goes.
- Slow-Cooked Bell Peppers with Bay Leaves and Oregano. A hands-off recipe you can use a thousand ways. Approximately. View Recipe.
13 SLOW-ROASTED VEGETABLE SIDE DISH RECIPES | EATINGWELL
From eatingwell.com
Author Eatingwell
ROASTED FALL VEGETABLES RECIPE | FOOD NETWORK
From foodnetwork.com
Author First Lady Dr. Jill BidenSteps 3Difficulty Easy
SIRLOIN TIP ROAST SLOW COOKER - HOW TO COOK A SIRLOIN TIP ROAST
From temeculablogs.com
15 TOP ROUND ROAST RECIPE SLOW COOKER - SELECTED RECIPES
From selectedrecipe.com
SLOW COOKER TRI-TIP ROAST RECIPE WITH VEGETABLES
From familydinners.com
THANKSGIVING ROASTED VEGETABLES - JULIA'S ALBUM
From juliasalbum.com
THE BEST ROASTED FALL VEGETABLE RECIPE: A HEALTHY & TASTY SIDE
From foodal.com
HEALTHY ROASTED VEGETABLE RECIPES | EATINGWELL
From eatingwell.com
AIR FRYER ROASTED VEGETABLES - THE COOKIE ROOKIE®
From thecookierookie.com
EASY OVEN ROASTED FALL VEGETABLES, BEST RECIPES EVER
From intentionalhospitality.com
34 RECIPES THAT CELEBRATE FALL VEGETABLES - SIMPLY RECIPES
From simplyrecipes.com
CREAMY CLAM CHOWDER RECIPE - THE SLOW ROASTED ITALIAN
From theslowroasteditalian.com
15 SLOW ROAST RECIPE OVEN - SELECTED RECIPES
From selectedrecipe.com
You'll also love