Slow-Roasted Winter Vegetables Recipe - Los Angeles Times

Ingredients

• 1 whole delicata, butternut or other winter squash
• 2 whole celery root
• 1 large or 2 regular whole cauliflower or romanesco broccoli
• 6 tablespoons everyday extra-virgin olive oil
• 1 tablespoon Poultry Seasoning
• Kosher salt
• Bourbon Mushroom Gravy
• 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
• 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