Best 2 Slow Roasted Root Vegetables Recipes

Slow-roasted root vegetables are a delightful side dish or vegetarian main course, packed with flavor and nutrients. The caramelization process that occurs during roasting brings out the inherent sweetness and complexity of these hearty underground veggies. This article aims to guide you in selecting the best recipe for slow-roasted root vegetables, considering factors such as the variety of vegetables used, the ideal roasting temperature, and potential flavor combinations. Whether you prefer classic simplicity or a more adventurous fusion of spices, we will help you find the perfect recipe to create an unforgettable dish with perfectly tender, golden-brown exteriors and melt-in-your-mouth interiors.

Let's cook with our recipes!

SLOW-ROASTED ROOT VEGETABLES

Slow-Roasted Root Vegetables image

When she was a little girl growing up in Italy, my Aunt Virginia learned to make a dish called "Noodles and Nuts." I tried the topping on carrots and parsnips instead of noodles and haven't looked back. -Terri Collins, Pittsburgh, Pennsylvania

Provided by Taste of Home

Categories Side Dishes

Time 5h15m

Yield 12 servings.

Number Of Ingredients 10

Ingredients

2 pounds fresh baby carrots
1 medium onion, halved and thinly sliced
1/4 cup butter, cubed
3 garlic cloves, minced
3/4 teaspoon salt
1/4 teaspoon pepper
1-1/2 pounds medium parsnips
2 tablespoons seasoned bread crumbs
3/4 cup chopped walnuts, toasted
3 tablespoons grated Romano cheese, optional

Steps:

In a 5-qt. slow cooker, combine first six ingredients. Cut parsnips crosswise into 2-in. pieces. Cut thinner pieces in half; cut thicker ones into quarters. Stir into carrot mixture., Cook, covered, on low until tender, 5-6 hours. To serve, stir in bread crumbs; sprinkle with walnuts and, if desired, cheese.

Nutrition Facts : Calories 158 calories, Fat 9g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 263mg sodium, Carbohydrate 19g carbohydrate (7g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges

SLOW COOKER PORK ROAST W/ ROASTED ROOT VEGETABLES

Slow Cooker Pork Roast w/ roasted root vegetables image

A hearty meal for any night of the week all in one pot! (and one sheet pan!)

Provided by Eddie Szczerba

Categories Roasts

Time 7h30m

Number Of Ingredients 18

Ingredients

1 4-5 pound boneless pork loin roast
1 tsp salt and pepper
1 Tbsp rosemary, dried and ground
2 clove minced garlic
2 pkg goya sazon
1 pt chicken stock
2 bay leaves
1 Tbsp canola oil
FOR THE ROOT VEGETABLES
3 large parsnips
1 large fennel
1 large sweet onion plus 3-4 cloves of garlic whole and peeled
3 large carrots
6 medium potatoes peeled and quartered
1 tsp salt and pepper
1 tsp rosemary, dried and ground
3 Tbsp canola oil
1 roux or slurry,2-3 tablespoons

Steps:

1. Set your crock pot to the low setting for seven hours. Rub the roast with 1 tablespoon of the oil then season it with the S&P,garlic and rosemary. Brown the roast in a large skillet on high for three to four minute per side and move it to the slow cooker.
2. Add the chicken stock,cover and start the cooker. Cut all of the vegetables in a palatable size,not too small as they will shrink somewhat while roasting.Season with the oil and all of the remaining spices,place on a large enough sheet pan so as not to over crowd them as they will not roast properly.
3. Pre-heat your oven to 400 degrees,roast the vegetables for 30-35 minutes or until the vegetables are almost tender. Let them rest on the counter uncovered.
4. When the pork roast is thirty minutes away from finished,add the roasted vegetables around the roast and finish cooking.
5. When you are ready to plate the roast use two lifting forks to raise it carefully out of you pot as it is going to be so tender it may break in two! Plate the roast and spread the vegetables around the roast. Now you can thicken the juices in the crock pot using a roux or a corn starch slurry and you're ready to eat!! Enjoy!! :)

Tips:

Choose the right vegetables: Root vegetables like carrots, parsnips, turnips, and beets are all great choices for roasting. They're all hearty and flavorful, and they hold their shape well when roasted.
Cut the vegetables into uniform pieces: This will help them cook evenly. If the pieces are too small, they'll overcook and become mushy. If they're too large, they'll take too long to cook and may not be tender in the center.
Toss the vegetables with oil and seasonings: This will help them brown and caramelize. You can use olive oil, vegetable oil, or even melted butter. For seasonings, try salt, pepper, garlic powder, onion powder, or dried herbs.
Roast the vegetables at a high temperature: This will help them caramelize and develop a crispy exterior. The ideal temperature is between 425°F and 450°F.
Roast the vegetables until they're tender: The cooking time will vary depending on the type of vegetable and the size of the pieces. Most root vegetables will take about 20-30 minutes to roast.
Serve the vegetables immediately: Roasted root vegetables are best served hot. You can enjoy them on their own, or you can add them to salads, soups, or stews.

Conclusion:

Slow-roasted root vegetables are a delicious and healthy side dish that can be enjoyed all year round. They're easy to make and can be customized to your liking. With a little planning, you can have a delicious and nutritious meal on the table in no time.