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
- medium butternut squash, chopped into 1/2-inch cubes: 1 piece
- medium yams, chopped into 1/2-inch cubes: 2 piece
- medium sweet potatoes, chopped into 1/2-inch cubes: 2 piece
- medium parsnips, chopped into 1/2-inch cubes: 2 piece (to taste)
- medium carrots, chopped into 1/2-inch cubes: 4 piece (to taste)
- turnip, chopped into 1/2-inch cubes: 1 piece
- mushrooms, quartered: 8 piece (to taste, fresh)
- shallots: 3 piece (chopped)
- bulb garlic, cloves sliced lengthwise in half: 1 piece
- sprigs fresh rosemary: 2 piece (chopped)
- coarse sea salt: 1 tsp
- ground black pepper: 0.25 tsp
- olive oil: 0.25 cup
Metric Conversion
Stages of cooking
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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. 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.
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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.
