CookGo
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Slow-Roasted Winter Vegetables

Costo $12, ahorrar $18

Fuente: Recommended by CookGo

  • 90 Min
  • 12 Porciones
  • $12

INGREDIENTES

  • Vegetables

    • 🎃 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

  • Seasonings

    • 2 sprigs fresh rosemary, coarsely chopped
    • 🧂 1 teaspoon coarse sea salt
    • 1/4 teaspoon ground black pepper

  • Oils

    • 1/4 cup olive oil

PASOS

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. 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.

3

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.

NUTRIENTES

Por 1 porción

🔥

247

Calorías

  • 4g
    Proteína
  • 50g
    Carbohidratos
  • 5g
    Grasas

💡 Consejos

These vegetables taste even better when reheated, so they are great for meal prepping ahead of time.You can customize this recipe with any root vegetables or sturdy vegetables you have on hand.The roasted vegetables make a great addition to soups, stews, or pot pies for leftover meals.Increase the rosemary for a more intense herb flavor.

⚠️ Precauciones

Esta receta es solo para inspiración. El uso específico debe ajustarse según las diferencias individuales.