adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Slow-Roasted Winter Vegetables
Slow-Roasted Winter Vegetables
0 Likes
Prep Time:
40 minutes
Cook Time:
90 minutes
Total Time:
130 minutes
Satisfying slow-roasted dish using yams, sweet potatoes, and parsnips - great for feeding a crowd.
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 fresh mushrooms, quartered, or more to taste
  • 3 shallots, roughly chopped
  • 1 bulb garlic, cloves sliced lengthwise in half
  • 2 sprigs fresh rosemary, coarsely chopped
  • 1 teaspoon coarse sea salt
  • 0.25 teaspoon ground black pepper
  • 0.25 cup olive oil
Instructions:
  • Preheat the oven to a toasty 350 degrees F (175 degrees C).
  • Combine butternut squash, yams, sweet potatoes, parsnips, carrots, turnip, mushrooms, shallots, and garlic in a large bowl. Sprinkle with rosemary, salt, and pepper. Toss to mix evenly, then drizzle with oil and toss until coated. Spread the mixture onto large baking pans in a single layer no more than 1 1/2 inches deep.
  • Roast in the oven, stirring occasionally, until vegetables are extra tender, for at least 90 minutes; the longer, the better.

Similar Recipes