Slow-Roasted Winter Vegetables

Time 2 hours
Yields Serves 12
Slow-Roasted Winter Vegetables
(Evan Sung / For The Times)

Position a rack in the center of the oven and heat to 350 degrees. Line a rimmed baking sheet with foil.


Peel the squash, halve it lengthwise or cut into thick slices, and scoop out the seeds. Trim both ends of the celery roots and scrub very well or peel. Poke the celery root all over with a paring knife. Trim the bottoms of the cauliflower so they can sit flat.


Put the vegetables on the prepared sheet and rub them all over with the oil. (An even and generous coat of oil will ensure the vegetables brown properly and attractively.) Sprinkle everything evenly with the Poultry Seasoning and generously season with salt. Rearrange them in a single layer, with the squash cut sides down. Place the pan in the oven and pour ¼ cup water onto the sheet.


Bake, basting every 45 minutes, until a paring knife slides through each vegetable easily, about 1 hour for the squash, 1 ¾ hours for the cauliflower and 2 hours for the celery root. The time will range depending on the size and density of the vegetables. As each vegetable is done, carefully transfer it to a serving platter and tent with foil to keep warm. Serve with the gravy.

Poultry Seasoning


Pulse the sage, rosemary, savory, oregano and peppercorns in a spice grinder until coarsely ground. If you don’t have a spice grinder, substitute 3/4 teaspoon coarsely ground black pepper for the whole peppercorns and rub the dried herbs between your fingers to crush them. Stir in the nutmeg until well-mixed.

5 minutes. Makes scant 3 tablespoons. From-scratch poultry seasoning gives poultry-less dishes a distinct Thanksgiving taste with almost no effort. Make ahead: The seasoning will keep in an airtight container for up to one month.

Double Mushroom Gravy


Combine the oil, shallots, garlic and 1 teaspoon salt in a large saucepan. Set over medium heat and cook, stirring often (you don’t want them to stick or burn), until the shallots are translucent and tender, about 10 minutes.


Add the creminis, thyme and a generous pinch of salt and pepper. Raise the heat to medium-high and cook, stirring often, until the mushrooms release their juices and then reabsorb them, about 25 minutes. They’ll start sizzling in the oil again.


Add the mushroom powder and stir for 1 minute. Add the bourbon and stir well, scraping up any bits from the pan, until the alcohol burns off, 2 to 3 minutes. Add the broth and bring to a simmer, stirring often. Discard the 4 thyme stems and season to taste with salt and pepper. For a thinner gravy, add more broth. Keep warm over low heat until ready to serve.

1 hour. Makes about 4 cups. Fresh and dried mushrooms simmered together with smoky bourbon give this gravy the depth that normally comes from meat. Shallots and garlic break down while simmering in the mixture to create a thick, gravy-like consistency, so be sure to stir the mixture vigorously and often. To grind the dried porcinis, pulse them in a spice grinder or crush them in a resealable plastic bag with a heavy skillet or rolling pin. Red Wine Mushroom Gravy: Substitute a dry red wine for the bourbon. Button Mushroom Gravy: Substitute white button mushrooms for the creminis. Make ahead: The gravy can be refrigerated in an airtight container for up to 5 days. Bring to a simmer before serving.

Genevieve Ko is the cooking editor for the Los Angeles Times. She is a cookbook author and has been a food writer, editor and recipe developer for national food media outlets. Ko graduated from Yale after a childhood in Monterey Park.
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