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.

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.

Time 1h30m Yield 8 servings Number Of Ingredients 12 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.

Yield serves 8 Number Of Ingredients 8 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

Time 1h10m Yield 14 servings. Number Of Ingredients 12 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.

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.

Time 1h20m Yield Makes about 12 cups Number Of Ingredients 7 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.

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.

More about “slow roasted fall vegetables recipes”

Time 1h15m Yield 2 Number Of Ingredients 6 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.