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Slow-Roasted Winter Veggies

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PREP TIME
40 min
COOKING TIME
90 min
TOTAL TIME
130 min
SERVINGS
12 servings
Dinner
Slow-Roasted Winter Veggies
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
  • 1/4 teaspoon ground black pepper
  • 1/4 cup olive oil
Instructions
1
Preheat your oven to a high heat setting of 350 degrees Fahrenheit (or 175 degrees Celsius, if you prefer metric).
2
Next, gather a variety of root vegetables such as butternut squash, yams, sweet potatoes, parsnips, carrots, turnip, mushrooms, shallots, and garlic. Combine these in a large container to create a colorful medley.
3
To enhance the flavors, sprinkle some fragrant rosemary leaves, along with a pinch of salt and pepper, over the vegetables. Mix everything together until they are evenly coated.
4
Add a drizzle of oil to bring out the natural sweetness in the vegetables. Make sure they are all coated and evenly distributed.
5
Now, arrange these delicious vegetables in a large baking dish so that they are not stacked too high. The ideal depth is about 1 and a half inches.
6
Place the baking dish in your preheated oven and let it cook for an extended period of time, about 90 minutes or more. Every 30 minutes, gently toss and scrape the bottom of the dish to ensure even cooking and prevent any vegetables from burning. The longer it cooks, the more tender and delicious it will be.