Slow-Roasted Root Vegetables – Vegetarian

One of the most satisfying way of having vegetables is a combination of root and “winter” vegetables; onions, potatoes (red bliss or waxy type work best), the “white” variety of sweet potatoes, carrots, parsnips, celery root (and celery), rutabaga, kohlrabi and very mild baby turnips. (The flavor of larger, strongly-flavored turnips can overwhelm the other flavors.)
Other vegetables that add nicely to the mix are peppers, both sweet bells and the milder spicy peppers such as Anaheim, Big Jim and mild Poblamo. Mild winter squash and summer squash also add flavor.
Some ethnic markets carry other vegetables that can be used. I have used yuca, Mexican pumpkin and other interesting vegetables.

The vegetables develop much more flavor when prepared this way and are a good base for using small amounts of meat or poultry. Very economical too.

This is what the veggies look like prior to roasting. (Batch from last year.)
The brown things are large roasted garlic cloves since I had a large supply. I used 1 cup as the roasting process (in oil) makes the garlic sweeter and less assertive.
If using raw garlic I would use less, a generous half cup or so.
Veggies ready to roast

And here is a photo of the finished product.
Veggies roasted

I use regular olive oil or another vegetable oil, there is no need to use EVOO and indeed, some of the “greener” extra-virgin olive oils add too much of a grassy flavor.
I like grapeseed oil, canola oil, etc., if you have access to a market that carries middle eastern products, you will find grapeseed oil at very reasonable prices.

Season with salt and pepper, add the herbs and spices that you like.
If you have a favorite commercial spice blend, use that.
Use a salt substitute if your salt intake is supposed to be limited.
There are several excellent salt-free seasoning blends; Mrs. Dash and McCormick are very good.
You can use an herb blend such as Herbs de Provence, or you can use individual herbs that you like. Thyme, especially if fresh, is very good. Add rosemary sparingly. A modest grating of nutmeg is very good if parsnips, sweet potatoes and squash predominate in your blend or if you have ground mace, it is excellent when added sparingly.

I use a large roasting pan, 12 x 16 inches, 3 1/2 inches deep. If your batch is smaller, use a pan that allows the vegetables about the same amount of room as you see in the photos. There has to be enough room so you can stir them without having them fall out of the pan. Deeper is better than shallow.

Roast at 275° F., for 2 1/2 to 3 hours. Stir a couple of times during the roasting time.

Taste and add more seasoning to your taste.

Cool completely before transferring to storage containers and refrigerating or freezing.
I freeze it in several smaller containers, for individual size servings and try to use it within a month or so.
This makes a great base for a stew, soup, etc.

3 Responses to Slow-Roasted Root Vegetables – Vegetarian

  1. Darienne says:

    Yummm. I have a summer and a winter roasted vegetable combination, but both also contain Brussels Sprouts. Nothing like a slightly caramelized Sprout.

    What is the brown ingredient in your lovely combination? Thanks.

    • asenjigal says:

      In the third paragraph I explained that the brown things are large roasted garlic cloves.
      Because roasted garlic is much milder than raw, I used about twice as much in this batch.

  2. Darienne says:

    Sorry. Sometimes I skim stuff when I should read it. Feel free to delete both these messages. Thanks, Darienne

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