Slow-Roasted Winter Vegetables

This is a mixture my husband came up with using what we had on hand in the fall, and it became a favorite. The first effort for these slow-roasted vegetables was on the BBQ, but it works just as well in the oven. Tastes even better re-heated, and makes great addition to soups and pot pies.

• Preparation Time: 40 mins
• Cooking Time: 1 hr 30 mins
• Total Time: 2 hr 10 mins
• Calories: 247 Calories

Ingredients

• ¼ cup olive oil
• ¼ teaspoon ground black pepper
• 1 teaspoon coarse sea salt
• 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

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

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.

Step 3

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.