7 Recipes for Slow-Roasted Vegetables, Because Patience Is a (Delicious) Virtue
Douse tomatoes, squash, bell peppers—whatever you’ve got—in lots of olive oil and slow-roast to golden deliciousness.
As much as we love a crisp-tender green bean, there’s something to be said for tossing your favorite veg of the moment with tons of olive oil and aromatics and surrendering the whole thing to your oven for an hour or two until it becomes impossibly soft and caramelized. The formula is pretty basic. You start with whatever vegetable you like, half a head of roasted garlic, a lot of olive oil, and some salt in a shallow baking dish. Then add in any herbs or spices you like, roast until ultra-tender, and finish with an acid to brighten. Below are seven variations but feel free to play around however you like.