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Winter root vegetables become beautifully tender and caramelized when slowly roasted in the oven. This comforting dish brings out the natural sweetness of seasonal vegetables, enhanced with warming spices and a touch of brown sugar.
A Classic Winter Roast
Perfect as a hearty side dish or vegetarian main course, these roasted vegetables develop rich, concentrated flavors during their slow cooking process. The result is meltingly tender vegetables with caramelized edges that provide both nourishment and comfort.
Ingredients Needed
- 1 butternut squash: Ripe and peeled, cut into uniform cubes
- 1 red onion: Thinly sliced
- 4-5 garlic cloves: Unpeeled for gentle flavor
- 2 sweet potatoes: Firm, cut into even pieces
- 3 carrots: Young carrots preferred, cut into equal lengths
- 1 large turnip: Young and tender, diced
- Salt and pepper: Freshly ground
- 1 teaspoon quatre épices: For aromatic depth
- 1 tablespoon brown sugar: For perfect caramelization
- 1/2 teaspoon ground ginger: Optional warming spice
- 2-3 tablespoons olive oil: Good quality for best flavor
Preparation Method
- Initial Preparation
- Peel and cut all vegetables into similarly sized pieces. Arrange them evenly in a parchment-lined baking dish. Scatter onion slices and garlic cloves throughout.
- Seasoning
- Combine spices, salt, pepper and brown sugar in a small bowl. Sprinkle over vegetables and drizzle with olive oil. Gently toss to coat all pieces evenly.
- Roasting
- Preheat oven to 140°C with fan circulation. Roast for 1 to 1.5 hours total. Increase temperature to 150°C after first 30 minutes. Test doneness by inserting a knife - it should slide through easily.
- Serving
- Serve the roasted vegetables hot, either on their own or as an accompaniment.
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Chef's Tips
Add fresh rosemary or thyme sprigs before roasting for extra aroma. Feel free to vary vegetables based on seasonal availability - parsnips, Jerusalem artichokes, or celeriac work wonderfully. Leftovers keep well refrigerated and can be gently reheated in the oven to maintain their tender texture.
Frequently Asked Questions
- → Can I make these veggies ahead of time?
- Yep, they store well in the fridge for 2-3 days. Just pop them back in the oven to reheat and keep them delicious.
- → Can I use different vegetables?
- For sure! Try parsnips, squash, or celeriac. Just keep all the pieces roughly the same size so they cook evenly.
- → What’s the point of cooking at a low temperature?
- Slow roasting brings out their natural sweetness and makes them tender without burning.
- → Do I really need smoked garlic?
- Not at all! Regular garlic works great too. The smoked version just adds a nice extra kick of flavor.
- → What’s the best way to serve these roasted veggies?
- They’re lovely with meat as a side dish or as a vegetarian main with grains. You could even add them to a big green salad.