Slow-Roasted Winter Vegetables

Name: Slow-Roasted Winter Vegetables
Prep time: 40 min
Cook time: 90 min
Total time: 130 min
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; 0.25 teaspoon ground black pepper; 0.25 cup olive oil

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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.

Submitted by Janis

Updated on August 11, 2024

Prep Time:

40 mins

Cook Time:

1 hr 30 mins

Total Time:

2 hrs 10 mins

Servings:

Yield:

12 servings

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Ingredients

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Original recipe (1X) yields 12 servings

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
¼ teaspoon ground black pepper
¼ cup olive oil

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)

247	Calories
5g	Fat
50g	Carbs
4g	Protein

Nutrition Facts
Servings Per Recipe 12
Calories 247
% Daily Value *
Total Fat 5g	6%
Saturated Fat 1g	4%
Sodium 207mg	9%
Total Carbohydrate 50g	18%
Dietary Fiber 8g	30%
Total Sugars 8g
Protein 4g	9%
Vitamin C 45mg	50%
Calcium 107mg	8%
Iron 4mg	20%
Potassium 1321mg	28%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.