Best Slow Roasted Fall Vegetables Recipes

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 FALL VEGETABLES

Roasted Fall Vegetables image

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

Ingredients

1 1/2 lb sweet potatoes, peeled, cut into 1/2-inch cubes
3 cups fresh Brussels sprouts (about 1 lb), trimmed, cut in half
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon dried thyme leaves
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
4 cloves garlic, finely chopped
1 large red onion, cut into 10 wedges
Cooking spray

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

ROASTED FALL VEGETABLES

Roasted Fall Vegetables image

Provided by Food Network Kitchen

Categories side-dish

Time 45m

Yield 4 servings

Number Of Ingredients 0

Ingredients

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 FALL VEGETABLES

Slow Roasted Fall Vegetables image

Provided by Moira Hodgson

Categories side dish

Time 1h30m

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, 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

Roasted Fall Vegetables image

I love serving this tender veggie side dish as part of a comforting dinner on a chilly night. The cayenne pepper lends zippy flavor that's not overpowering. -Juli Meyers, Hinesville, Georgia

Provided by Taste of Home

Categories Side Dishes

Time 1h10m

Yield 14 servings.

Number Of Ingredients 12

Ingredients

1 large acorn squash, peeled and cut into 1-1/2-inch cubes
1 large rutabaga, peeled and cut into 1-inch cubes
1 medium pie pumpkin or butternut squash, peeled and cut into 1-inch cubes
3 large carrots, peeled and cut into 1-1/2-inch pieces
1 medium parsnip, peeled and cut into 1-inch cubes
1/4 cup grated Parmesan cheese
1/4 cup canola oil
3 tablespoons minced fresh parsley
2 tablespoons paprika
2 teaspoons salt
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper

Steps:

In a large bowl, combine the first five ingredients. In a small bowl, combine the remaining ingredients. Pour over vegetables; toss to coat., Transfer to two greased 15x10x1-in. baking pans. Bake, uncovered, at 425° for 40-50 minutes or until tender, stirring occasionally.

Nutrition Facts : Calories 110 calories, Fat 5g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 384mg sodium, Carbohydrate 17g carbohydrate (6g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges