Description
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.
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 medium (blank)s fresh mushrooms, quartered, or more to taste
- 3 each 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
Instructions
- 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.
Prep Time: 40 mins
Cook Time: 1 hr 30 mins
Total Time: 2 hrs 10 mins
Servings: 12