Slow-Roasted Winter Vegetables

Prep Time:
40 mins

Cook Time:
1 hr 30 mins

Total Time:
2 hrs 10 mins

Servings:
12

Yield:
12 servings

Ingredients

Directions

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.

Cook’s Note

Use any winter squash you prefer. You can use 1 medium onion instead of 3 shallots. You can use 1 tablespoon dried rosemary instead of fresh.

Adjust proportions to suit tastes, but try to keep balance of veggies roughly equal.

Can also be cooked on the top rack of a BBQ for 60 to 90 minutes, taking care not to burn on the bottom.

Nutrition Facts (per serving)

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