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

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

Eating fresh produce in a variety of colors is key to good health, and this autumn medley of carrots, butternut squash, rutabaga, parsnips, and shallots provides an abundance of vitamins, minerals, and other nutrients.

Yield serves 8

Number Of Ingredients 8

Ingredients

1 large butternut squash (1 1/2 pounds), peeled, halved lengthwise, seeded, and cut into 1/2-inch wedges
1 pound carrots, peeled and cut into 2-inch lengths
1 pound parsnips, peeled and cut into 2-inch lengths
1 small rutabaga (1 pound), peeled, halved lengthwise, and cut into 1/2-inch wedges
1 pound shallots, peeled and halved if large
3 sprigs rosemary
3 tablespoons olive oil
Coarse salt and freshly ground pepper

Steps:

Preheat oven to 450°F. Combine the vegetables and rosemary on a large rimmed baking sheet (or divide among 2 smaller sheets). Drizzle with oil, sprinkle with 1 teaspoon salt, and season with pepper. Toss to combine; spread in an even layer.
Roast until vegetables are tender and golden, tossing occasionally, 40 to 50 minutes. Serve warm or at room temperature.
(Per Serving)
Calories: 206
Saturated Fat: 1g
Unsaturated Fat: 6g
Cholesterol: 0mg
Carbohydrates: 31g
Protein: 7g
Sodium: 775mg
Fiber: 10g

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

SLOW COOKER ROASTED VEGETABLES

Slow Cooker Roasted Vegetables image

Provided by Camille

Yield 8

Number Of Ingredients 7

Ingredients

6 baby red potatoes (cut into bite-sized pieces)
2 carrots (peeled and sliced)
1 onion (cut into bite-sized pieces)
2 zucchini (cut into bite-sized pieces)
1 Tablespoon olive oil
1 (0.7 ounce) package dry Italian dressing mix
1/2 cup grated Parmesan cheese

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

ROASTED FALL VEGETABLES

Roasted Fall Vegetables image

With just salt, pepper, a bit of oil and garlic, and a hot oven, nearly every vegetable becomes sublime.

Provided by Martha Stewart

Categories Food & Cooking Seasonal Recipes Fall Recipes Butternut Squash Recipes

Time 1h20m

Yield Makes about 12 cups

Number Of Ingredients 7

Ingredients

2 pounds (about 1 medium) butternut squash, peeled, seeded, and cut into 1 1/2-inch pieces
2 pounds red new potatoes (12 to 14), well scrubbed and quartered
1 pound medium red onions (about 2 to 3), peeled and quartered
1 pound carrots (6 to 8 medium), halved lengthwise, if thick, and cut into 1 1/2-inch lengths
4 to 6 garlic cloves, peeled and smashed
3 tablespoons olive oil
Coarse salt and ground pepper

Steps:

Preheat oven to 450 degrees. Divide vegetables and garlic between two rimmed baking sheets (or line with parchment paper, if desired, for easy cleanup); dividing evenly, toss with oil, 2 teaspoons coarse salt, and 1/4 teaspoon pepper.
Roast until vegetables are tender and beginning to brown, 40 to 50 minutes, tossing them and rotating sheets from top to bottom halfway through. Serve hot or at room temperature.

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

This is quick, easy and delicious. It is easily doubled and tripled for large families and guests.

Provided by GEMINI00

Categories Side Dish Vegetables

Time 1h15m

Yield 2

Number Of Ingredients 6

Ingredients

3 medium beets, peeled and cut into 1 inch cubes
1 large turnip, peeled and cubed
1 cup pearl onions, peeled
¼ cup olive oil
½ teaspoon dried rosemary
salt to taste

Steps:

Preheat oven to 425 degrees F (220 degrees C).
Place the beets and turnip in a 9x9 inch baking dish. Cut an X in the root end of the onions and place them in the dish. Drizzle the olive oil over the vegetables and add the rosemary and salt. Stir to coat the vegetables with oil.
Bake in preheated oven for 1 hour, or until the vegetables are golden brown and tender. Serve hot.

Nutrition Facts : Calories 368.4 calories, Carbohydrate 30.2 g, Fat 27.3 g, Fiber 4.2 g, Protein 3.7 g, SaturatedFat 3.8 g, Sodium 118.6 mg, Sugar 15.1 g

More about "slow roasted fall vegetables recipes"

SLOW COOKER ROASTED FALL VEGETABLES

2020-09-22 How To Make Roasted Fall Vegetables In A Slow Cooker: Add all ingredients to slow cooker and toss. Cover and cook on high for 4-5 hours or low for 8-10 or until veggies …
From slowcookergourmet.net
Reviews 2
Category Side Dish
Cuisine American
Total Time 4 hrs 15 mins

Slow Roasted Fall Vegetables Recipes

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.

ROASTED FALL VEGETABLES

SLOW ROASTED FALL VEGETABLES

ROASTED FALL VEGETABLES

Eating fresh produce in a variety of colors is key to good health, and this autumn medley of carrots, butternut squash, rutabaga, parsnips, and shallots provides an abundance of vitamins, minerals, and other nutrients.

ROASTED FALL VEGETABLES

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

SLOW COOKER ROASTED VEGETABLES

ROASTED FALL VEGETABLES

With just salt, pepper, a bit of oil and garlic, and a hot oven, nearly every vegetable becomes sublime.

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.

ROASTED FALL VEGETABLES

This is quick, easy and delicious. It is easily doubled and tripled for large families and guests.

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