Slow roasted winter vegetables are a delightful and hearty side dish perfect for the colder months. This recipe brings out the natural sweetness and earthy flavors of carrots, parsnips, brussels sprouts, and red onion. The slow roasting process caramelizes the vegetables, making them tender and golden brown. It's a simple yet satisfying dish that pairs well with any main course.
While most of the ingredients in this recipe are commonly found in your kitchen, parsnips might be less familiar to some. Parsnips are root vegetables similar to carrots but with a sweeter, nuttier flavor. They can usually be found in the produce section of your supermarket. Make sure to select firm, unblemished parsnips for the best results.
Ingredients for 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.
Technique Tip for This Recipe
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.
Suggested Side Dishes
Alternative Ingredients
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.
Other Alternative Recipes
How To Store / Freeze This Recipe
- 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.
How To Reheat Leftovers
Oven Method:
- Preheat your oven to 350°F (175°C).
- Spread the leftover vegetables evenly on a baking sheet.
- Cover the baking sheet with aluminum foil to prevent the vegetables from drying out.
- Heat for 15-20 minutes, or until the vegetables are warmed through.
- Remove the foil for the last 5 minutes if you want to re-crisp the edges.
Stovetop Method:
- Heat a large skillet over medium heat.
- Add a small amount of olive oil or vegetable broth to the skillet.
- Add the leftover vegetables to the skillet.
- Stir occasionally, heating for about 5-10 minutes until the vegetables are hot and slightly crispy.
Microwave Method:
- Place the leftover vegetables in a microwave-safe dish.
- Cover the dish with a microwave-safe lid or a damp paper towel.
- Microwave on high for 2-3 minutes, stirring halfway through.
- Check the temperature and continue to heat in 30-second intervals if needed.
Air Fryer Method:
- Preheat your air fryer to 350°F (175°C).
- Place the leftover vegetables in the air fryer basket in a single layer.
- Heat for 5-7 minutes, shaking the basket halfway through to ensure even heating.
- Check for desired crispiness and heat for an additional 2-3 minutes if necessary.
Steaming Method:
- Set up a steamer basket over a pot of simmering water.
- Place the leftover vegetables in the steamer basket.
- Cover and steam for about 5-7 minutes, or until the vegetables are heated through.
- Be careful not to over-steam, as this can make the vegetables mushy.
Best Tools for This Recipe
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.
How to Save Time on This Recipe
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.
Slow Roasted Winter Vegetables Recipe
Ingredients
Main Ingredients
- 2 cups Carrots, chopped
- 2 cups Parsnips, chopped
- 2 cups Brussels sprouts, halved
- 1 cup Red onion, sliced
- 2 tablespoon Olive oil
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Dried thyme
Instructions
- Preheat your oven to 400°F (200°C).
- Line a baking sheet with parchment paper.
- In a mixing bowl, combine all the vegetables.
- Drizzle with olive oil, and sprinkle with salt, pepper, and thyme. Toss to coat.
- Spread the vegetables evenly on the baking sheet.
- Roast in the oven for 60 minutes, stirring halfway through, until the vegetables are tender and golden brown.
- Serve hot and enjoy!
Nutritional Value
Keywords
Suggested Appetizers and Desserts
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