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Slow-Roasted Winter Vegetables
Directions
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Ingredients :
1 medium butternut squash
chopped into 1/2-inch cubes
2 medium yams
chopped into 1/2-inch cubes
2 medium sweet potatoes
chopped into 1/2-inch cubes
2 medium parsnips
chopped into 1/2-inch cubes
or more to taste
4 medium carrots
chopped into 1/2-inch cubes
or more to taste
1 large turnip
chopped into 1/2-inch cubes
8 medium (blank)s fresh mushrooms
quartered
or more to taste
3 each shallots
roughly chopped
1 bulb garlic
cloves sliced lengthwise in half
2 sprigs fresh rosemary
coarsely chopped
1 teaspoon coarse sea salt
¼ teaspoon ground black pepper
¼ cup olive oil
Methods :
Preheat the oven to 350 degrees F (175 degrees C).
Place butternut squash, yams, sweet potatoes, parsnips, carrots, turnip, mushrooms, shallots, and garlic in a large bowl. Add rosemary, salt, and pepper. Toss until evenly mixed, then add oil and toss until coated. Pour into large baking pans so that the vegetables are no more than 1 1/2 inches deep.
Bake in the preheated oven, tossing and scraping the bottom every 30 minutes, until vegetables are very tender, at least 90 minutes; longer is better.