3 (2)

Thanksgiving, Vegan, Vegetables, Vegetarian

Slow-Roasted Winter Vegetables

Slow-Roasted Winter Vegetables
Evan Sung / For The Times

Swap a whole turkey for whole vegetables as your Thanksgiving showstopper. Use the best-looking vegetables here, ideally in a mix of colors. They’re impressive kept whole, but you can cut some into smaller pieces too for variety on the platter. ... Read more

2 hours, largely unattended. Serves 12.

Poultry Seasoning

  • 2 teaspoons dried sage
  • 2 teaspoons dried rosemary
  • 2 teaspoons dried savory or thyme
  • ½ teaspoon dried oregano or marjoram
  • 1 teaspoon black peppercorns
  • 1 teaspoon freshly grated nutmeg

Step 1Pulse the sage, rosemary, savory, oreganoand 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.

Double Mushroom Gravy

  • ½ cup everyday extra-virgin olive oil
  • 6 large shallots (10 ounces), quartered lengthwise then thinly sliced crosswise
  • 8 large garlic cloves, halved lengthwise then thinly sliced crosswise
  • 1 ½ pounds whole cremini mushrooms, trimmed and quartered
  • 4 sprigs thyme
  • Kosher salt and freshly ground black pepper
  • ½ ounce dried porcini mushrooms, finely ground
  • ¼ cup bourbon
  • 1 cup vegetable or mushroom broth, plus more

Step 1Combine 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.

Step 2Add 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.

Step 3Add 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.


Massaman curry with chicken
Massaman curry with chicken

Yogurt panna cotta with cucumber 'noodles'
Yogurt panna cotta with cucumber 'noodles'

Buche de Noel
Buche de Noel

Warm ricotta soup
Warm ricotta soup

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Thanksgiving

Low and Slow Roast Turkey With Maple-Mustard Glaze
Maple-bourbon smoked turkey
Pumpkin cheesecake
Citrus-rosemary grilled turkey