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.
Serves:
Ingredients
- 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
Instructions
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Preheat the oven to 350 degrees F (175 degrees C).
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Place butternut squash, yams, sweet potatoes, parsnips, carrots, turnip, mushrooms, shallots, and garlic in a large bowl. Add rosemary, salt, and pepper.
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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.
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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.
Nutrition
- 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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