Slow Roasted Winter Vegetables Recipe

Carrots: These root vegetables add a natural sweetness and vibrant color to the dish.

Parsnips: Similar to carrots, parsnips have a sweet, nutty flavor that complements the other vegetables.

Brussels sprouts: These small, leafy green vegetables become tender and slightly crispy when roasted.

Red onion: Adds a mild, sweet flavor and beautiful color contrast to the mix.

Olive oil: Helps to coat the vegetables, ensuring they roast evenly and develop a golden brown color.

Salt: Enhances the natural flavors of the vegetables.

Black pepper: Adds a hint of spice and depth to the dish.

Dried thyme: Provides a subtle, earthy aroma that complements the roasted vegetables.

When preparing brussels sprouts, make sure to halve them and place them cut-side down on the baking sheet. This allows the flat surface to caramelize beautifully, enhancing their natural sweetness and adding a delightful crispness.

• carrots - Substitute with sweet potatoes: Sweet potatoes provide a similar sweetness and texture when roasted.

• parsnips - Substitute with turnips: Turnips have a similar earthy flavor and texture, making them a good alternative.

• brussels sprouts - Substitute with broccoli florets: Broccoli florets offer a similar texture and can be roasted to achieve a comparable flavor.

• red onion - Substitute with shallots: Shallots provide a milder, slightly sweeter flavor that complements roasted vegetables well.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it suitable for roasting.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a similar taste.

• black pepper - Substitute with white pepper: White pepper offers a similar heat and flavor profile but with a slightly different aroma.

• dried thyme - Substitute with dried rosemary: Dried rosemary provides a similar aromatic quality and pairs well with roasted vegetables.

• Allow the roasted vegetables to cool completely before storing. This helps to maintain their texture and flavor.
• Transfer the cooled vegetables into an airtight container. Glass containers with tight-fitting lids work best to keep them fresh.
• Store the container in the refrigerator. The roasted vegetables can be kept in the fridge for up to 4 days.
• For longer storage, consider freezing the vegetables. Place them in a single layer on a baking sheet and freeze until solid. This prevents them from sticking together.
• Once frozen, transfer the vegetables to a freezer-safe bag or container. Label with the date to keep track of freshness.
• When ready to use, thaw the vegetables in the refrigerator overnight. Reheat in the oven at 350°F (175°C) for about 15-20 minutes, or until heated through.
• For a quick reheat, you can also use a microwave. Place the vegetables in a microwave-safe dish and heat on high for 2-3 minutes, stirring halfway through.
• To add a fresh twist, toss the reheated vegetables with a splash of olive oil and a sprinkle of fresh herbs before serving.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Spread the leftover vegetables evenly on a baking sheet.
  3. Cover the baking sheet with aluminum foil to prevent the vegetables from drying out.
  4. Heat for 15-20 minutes, or until the vegetables are warmed through.
  5. Remove the foil for the last 5 minutes if you want to re-crisp the edges.

• Stovetop Method:

  1. Heat a large skillet over medium heat.
  2. Add a small amount of olive oil or vegetable broth to the skillet.
  3. Add the leftover vegetables to the skillet.
  4. Stir occasionally, heating for about 5-10 minutes until the vegetables are hot and slightly crispy.

• Microwave Method:

  1. Place the leftover vegetables in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or a damp paper towel.
  3. Microwave on high for 2-3 minutes, stirring halfway through.
  4. Check the temperature and continue to heat in 30-second intervals if needed.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the leftover vegetables in the air fryer basket in a single layer.
  3. Heat for 5-7 minutes, shaking the basket halfway through to ensure even heating.
  4. Check for desired crispiness and heat for an additional 2-3 minutes if necessary.

• Steaming Method:

  1. Set up a steamer basket over a pot of simmering water.
  2. Place the leftover vegetables in the steamer basket.
  3. Cover and steam for about 5-7 minutes, or until the vegetables are heated through.
  4. Be careful not to over-steam, as this can make the vegetables mushy.

• Oven: Used to roast the vegetables at a consistent temperature of 400°F (200°C).

• Baking sheet: Provides a flat surface to spread the vegetables evenly for roasting.

• Parchment paper: Prevents the vegetables from sticking to the baking sheet and makes for easy cleanup.

• Mixing bowl: Used to combine and toss the vegetables with olive oil, salt, pepper, and thyme.

• Measuring cups: Ensures accurate measurement of the vegetables.

• Measuring spoons: Ensures accurate measurement of the olive oil, salt, pepper, and thyme.

• Knife: Used to chop the carrots, parsnips, and slice the red onion.

• Cutting board: Provides a safe surface for chopping and slicing the vegetables.

• Spatula: Used to stir the vegetables halfway through the roasting process to ensure even cooking.

Pre-chop vegetables: Chop all carrots, parsnips, brussels sprouts, and red onion the night before and store them in airtight containers.

Use pre-cut options: Purchase pre-cut vegetables from the store to save chopping time.

Batch seasoning: Mix the olive oil, salt, pepper, and thyme in a jar ahead of time for quick seasoning.

Line baking sheet: Use parchment paper to line the baking sheet for easy cleanup.

Set a timer: Use a timer to remind you to stir the vegetables halfway through roasting.