Slow-Roasted Winter Vegetables Recipe

Slow-Roasted Winter Vegetables Recipe

How To Make Slow-Roasted Winter Vegetables

If you’re having soup and pies for dinner, then this slow-roasted winter vegetable meal made of squash, carrots, and sweet potatoes is a great addition.

Preparation: 40 minutes
Cooking: 1 hour 30 minutes
Total: 2 hours 10 minutes



  • 1medium butternut squash,chopped into ½-inch cubes
  • 2medium yams,chopped into ½-inch cubes
  • 2medium sweet potatoes,chopped into ½-inch cubes
  • 2medium parsnips,chopped into ½-inch cubes, or more to taste
  • 4medium carrots,chopped into ½-inch cubes, or more to taste
  • 1large turnip,chopped into ½-inch cubes
  • 8fresh mushrooms,quartered, or more to taste
  • 3shallots,roughly chopped
  • 1bulb garlic cloves,sliced lengthwise in half
  • 2fresh rosemary springs,coarsely chopped
  • 1tspcoarse sea salt
  • ¼tspground black pepper
  • ¼cupolive oil


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

  2. Place butternut squash, yams, sweet potatoes, parsnips, carrots, turnip, mushrooms, shallots, and garlic in a large bowl. Add rosemary, salt, and pepper.

  3. Toss until evenly and mix then add oil and toss until coated. Pour into large baking pans so that the vegetables are no more than 1½ inches deep.

  4. Bake in the preheated oven, tossing, and scraping the bottom every 30 minutes until vegetables are very tender for at least 90 minutes; longer is better.


  • Calories: 152.66kcal
  • Fat: 4.85g
  • Saturated Fat: 0.70g
  • Monounsaturated Fat: 3.33g
  • Polyunsaturated Fat: 0.60g
  • Carbohydrates: 26.64g
  • Fiber: 5.11g
  • Sugar: 5.98g
  • Protein: 2.72g
  • Sodium: 202.18mg
  • Calcium: 65.81mg
  • Potassium: 684.31mg
  • Iron: 1.17mg
  • Vitamin A: 547.81µg
  • Vitamin C: 24.06mg
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