Slow-roasted Veg?

[NotQuiteCockney]

I've made up a roasting dish with beetroot, jerusalem artichoke, garlic and onion, and a bit of oil. It needs to be ready for 6 or so (four hours from now). I've put it on at 140C or so, uncovered. Should I be going for a lower temperature? Should I be covering it?

i always roast thingson about 220 for 45 to an hour, so maybe cover it for a while then take foil off 30 mins before end, so long uncovered and it could dry out but never roasted something for that long soonly a guess

I always roast veggies on 180 (in a fan oven) for about 45 to an hour, uncovered. 220 in my oven would cremate them !

you could always add a few slugs of white wine..

glugs even!!

i have no fan its gas and takes longer next oven will be fan assisted

I always roast veggies for about 45 mins to an hour at 200, never covered.

If they cook earlier than 6 you could always just take them out of the oven and serve them at room temperature.