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  6. 19 Slow-Roasted Vegetable Recipes That Are Perfect for Rounding Out Your Meal

19 Slow-Roasted Vegetable Recipes That Are Perfect for Rounding Out Your Meal

August 21, 2020
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Melting Sweet Potatoes with Herbs & Garlic

Make a healthy and delicious side dish with these slow-roasted vegetable recipes. When you're not pressed for time, roasting vegetables for a longer period of time adds incredible depth of flavor. Although these dishes require at least 30 minutes of time in the oven, they all only have five steps or fewer. Recipes like Slow-Roasted Tomatoes and Melting Sweet Potatoes with Herbs & Garlic are flavorful, tasty and definitely worth the wait.

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Whole Roasted Cauliflower with Balsamic Glaze & Parmesan

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This whole roasted cauliflower recipe is incredibly easy--and requires just 5 minutes of active time--but delivers a healthy side dish that's impressive enough for entertaining. A mixture of Parmesan cheese and balsamic glaze adds tons of flavor. Serve with roast chicken, turkey or pork or as part of a vegetarian meal. Source: EatingWell.com, June 2019

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Melting Sweet Potatoes with Herbs & Garlic

Melting Sweet Potatoes with Herbs & Garlic
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This savory spin on sweet potatoes uses earthy herbs and aromatics to help cut through the sweetness of the spuds, creating a beautifully balanced dish. Leaving the skins on helps the sweet potatoes retain some texture after being roasted, but they work just as well peeled. Look for sweet potatoes that are similar in diameter, which will help them cook at the same rate, and try smoked paprika instead of sweet to give them even more of a savory edge. Source: EatingWell.com, June 2020

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Hummus with Slow-Roasted Vegetables

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Serve these vegetables and super-lemony hummus with warm pita bread and a sprinkle of fruity za'atar, and you'll be transported to the hustle and bustle of Tel Aviv, Israel's iconic Mediterranean coastal city. This is the perfect healthy appetizer or element of a party board for any gathering. Source: EatingWell Magazine, May 2019

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Escalivada (Smoky Slow-Roasted Vegetables)

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This vegan side dish is traditionally served at room temperature with grilled meat or fish, but feel free to double your portion and eat it as a vegan entree with crusty bread for dipping in that garlicky, flavor-packed olive oil. The name for this combination of roasted vegetables comes from the Catalan escalivar, meaning to cook in ashes, though most folks these days use an oven or grill to put some char on their veggies. Source: EatingWell Magazine, July/August 2018

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Slow-Roasted Tomatoes

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Slowly cooking summer-ripe tomatoes in a low oven makes them candy-sweet. Turn to this recipe to preserve the summer bounty from your garden or farmers' market; it freezes well for up to 6 months. Tuck these tasty bites into sandwiches; stir them into risotto; or chop them and mix with Kalamata olives, olive oil and fresh herbs to scoop up with pita chips. Source: EatingWell Magazine, September 2020

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Herb-Roasted Root Vegetables

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Brussels sprouts, butternut squash, and celery root make up a colorful roasted vegetable medley. If you can't find celery root (also called celeriac) you can swap in another root vegetable such as carrots, parsnips, or turnips. Source: Diabetic Living Magazine, Winter 2019

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Garlic-Parmesan Melting Potatoes

Garlic-Parmesan Melting Potatoes
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Crispy, buttery, cheesy, garlicky potatoes--what else could you ask for? Serve these melt-in-your-mouth potatoes alongside steak, pork chops, chicken or fish. If you have leftovers, throw them into a breakfast scramble the next morning. Source: EatingWell.com, May 2020

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Roasted Savoy Cabbage with Orange Vinaigrette

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Easy Savoy cabbage recipes can be far and few between, especially ones that are as delicious as this whole roasted cabbage. The outer cabbage leaves blacken during the long cooking time, but when removed they reveal a meltingly tender center. Orange blossom water adds delicate aroma to the vinaigrette that's drizzled on top. Serve alongside roast beef or pork, or over mashed potatoes as a main course. Source: EatingWell Magazine, November 2019

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Summer Vegetable Tian

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This pretty vegan layered casserole is so simple to make. Its only seasonings are salt and garlic-infused olive oil, which you make by sizzling a clove of garlic in olive oil for about a minute. This dish is lovely warm or room temperature. Serve with crusty bread as a vegetarian entree or alongside roasted meats as a side dish--don't forget a glass of chilled rosé. Source: EatingWell Magazine, July/August 2018

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Melting Potatoes

Melting Potatoes
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The name for these spuds hints at their creamy interior. Roasting these melting potatoes at high heat ensures they get crunchy on the outside. Then, adding a little broth at the end allows the potatoes to absorb the liquid, making the insides extra moist. Source: EatingWell Magazine, April 2020

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Cauliflower Steaks with Chimichurri

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In this stunning, healthy cauliflower recipe, a head of cauliflower is cut into thick slabs then roasted until caramelized and served with chimichurri, a garlic-herb sauce. The cauliflower steaks make a fine accompaniment to actual steaks, or better still, serve them on their own as a vegetarian alternative to steak. Each head of cauliflower will provide 2 to 3 steaks from the center--the sides tend to crumble. For a truly show-stopping presentation, use the center portion of 2 heads and save the rest of the cauliflower for another recipe that calls for cauliflower florets. Source: EatingWell Magazine, January/February 2014

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Easy Roasted Root Vegetables

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There's nothing easier--or tastier!--than a pan of roasted root vegetables. Clean them, trim them, and season them with olive oil, salt, and pepper, and let them roast to perfection in the oven while you focus on the rest of your meal. Source: Diabetic Living Magazine

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Stuffed Onions with Balsamic Drizzle

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Tender baked onions make the perfect edible container for whole-wheat couscous pilaf in this hearty side dish. The balsamic drizle is a real treat--try it for a party or holiday dinner. Source: Diabetic Living Magazine

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Roasted Heirloom Squash with Sea Salt & Local Honey

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Local honey not only supports your neighborhood bee farmers, but it's unprocessed and pure, unlike the filtered honey that's available in your grocery store. Just a couple tablespoons of honey is all that's needed to sweeten this yummy roasted squash recipe. The sweet taste contrasts nicely with the sea salt to make each bite melt in your mouth. Source: Diabetic Living Magazine

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Oven-Braised Leeks

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This good-for-your-gut-health food gets super-silky when slowly cooked in the oven. Serve these flavorful braised leeks with roast chicken or fish. Source: EatingWell.com, December 2017

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Spaghetti Squash with Dukkah

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In this easy vegetable side dish, dukkah (pronounced dOO-kah), a blend of pulverized toasted nuts and crushed sesame, coriander and cumin seeds, seasons spaghetti squash. Look for premade dukkah online, at well-stocked stores or find a recipe at eatingwell.com. Source: EatingWell Magazine, January/February 2018

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Roasted Turnips with Citrus-Miso Butter

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The turnip often gets a bad rap as boring, common or bland, but Chef Steven Satterfield is always looking for new ways to make this underappreciated vegetable shine. In this healthy turnip recipe, they're roasted with bright-flavored orange and lemon juice and rich, nutty miso, both of which balance the earthy taste of turnips. Source: EatingWell Magazine, November/December 2016

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Honey-Glazed Roasted Delicata Squash

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Tangy cider vinegar, sweet honey, crunchy pine nuts and fresh mint come together to make an amazing glaze in this healthy roasted winter squash recipe. If you use delicata, the whole squash--including the gorgeous skin--is edible. Source: EatingWell Magazine, November/December 2015

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Roasted Vegetable Antipasto

Roasted Vegetable Antipasto
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A zesty vinaigrette makes these roasted Brussels sprouts, fennel, carrots and beets pop. If you can't find small carrots, halve larger ones crosswise then quarter lengthwise. Serve this vegetable antipasto as a side dish or appetizer. Source: EatingWell Magazine, November/December 2012

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    1 of 19 Whole Roasted Cauliflower with Balsamic Glaze & Parmesan
    2 of 19 Melting Sweet Potatoes with Herbs & Garlic
    3 of 19 Hummus with Slow-Roasted Vegetables
    4 of 19 Escalivada (Smoky Slow-Roasted Vegetables)
    5 of 19 Slow-Roasted Tomatoes
    6 of 19 Herb-Roasted Root Vegetables
    7 of 19 Garlic-Parmesan Melting Potatoes
    8 of 19 Roasted Savoy Cabbage with Orange Vinaigrette
    9 of 19 Summer Vegetable Tian
    10 of 19 Melting Potatoes
    11 of 19 Cauliflower Steaks with Chimichurri
    12 of 19 Easy Roasted Root Vegetables
    13 of 19 Stuffed Onions with Balsamic Drizzle
    14 of 19 Roasted Heirloom Squash with Sea Salt & Local Honey
    15 of 19 Oven-Braised Leeks
    16 of 19 Spaghetti Squash with Dukkah
    17 of 19 Roasted Turnips with Citrus-Miso Butter
    18 of 19 Honey-Glazed Roasted Delicata Squash
    19 of 19 Roasted Vegetable Antipasto

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    19 Slow-Roasted Vegetable Recipes That Are Perfect for Rounding Out Your Meal
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