🔕 🔔
Loading…

My Basket ()

All questions

Any ideas for slow roasted vegetables?

I am cooking "Easy Duck Confit" from this site tomorrow and would like oven to do double duty. But every one seems to recommend a hot oven for my usual vegetables, Brussels sprouts, broccoli, butternut squash. etc. Any ideas or recipes? I am open to most suggestions that would work in a 300-325 oven.

asked by caninechef 2 months ago
6 answers 317 views
23b88974 7a89 4ef5 a567 d442bb75da04  avatar
Nancy

Nancy is a trusted home cook.

added 2 months ago

It's still winter, and I remember duck and cabbage as a good pairing. Maybe roast wedges of cabbage to serve alongside.

F3a9d532 0eb0 4fdf 8610 7b1db6e58f6e  fb avatar
added 2 months ago

Doing vegetables in foil works in a slow oven. For example, you can roast a beet, a sweet potato, or a butternut squash wrapped in foil. It will take longer but you will know it's done when you can poke a fork into it. Anywhere from 300 to 400 works for veggies in foil. Only the time required varies.

B0e51b35 a002 4fdd adc2 f06fa947184e  baci1
HalfPint

HalfPint is a trusted home cook.

added 2 months ago

The NYT has this recipe: https://cooking.nytimes...

Looks good.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added 2 months ago

hmm, my oven might be very busy. I have been thinking about making the Pasta Al Forno with Pumpkin( butternut) so this would be a great time to cook the squash for that. The NYT recipe looks interesting also and includes some things I do not normally cook so would be a great opportunity to branch out. Just had a St Patrick's day lunch at work so I think the cabbage will wait until next time around.

609271d6 306e 4b3e 8479 9d404fb84e73  moi 1
QueenSashy

QueenSashy is a trusted home cook.

added 2 months ago

11 Madison Park book has a recipe, one component of which are duck fat roasted carrots. Carrots covered in duck fat, roasted for 2 hours, at 250F. They are insanely good. Mark Bitman has a wonderful recipe too (his are at 325F) https://cooking.nytimes...

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added 2 months ago

Thanks for all the ideas, I now have a roasted butternut squash, roasted beets and a "sorta" version of the NYT roasted vegies to look forward to. These all cooked while the duck slowly poached itself it fat.

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.