Slow-Roasted Winter Vegetables

Directions

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.