Slow-Roasted Winter Vegetables
Chi phí $12, lưu $18
Nguồn: Recommended by CookGo
- 90 Min
 - 12 Số suất
 - $12
 
Slow-Roasted Winter Vegetables
Chi phí $12, lưu $18
Nguồn: Recommended by CookGo
- 90 Min
 - 12 Số suất
 - $12
 
NGUYÊN LIỆU
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
 
BƯỚC
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.
CHẤT DINH DƯỠNG
Mỗi 1 suất🔥
247
Calo
- 4gProtein
 - 50gCarbohydrate
 - 5gChất béo
 
💡 Mẹo
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.
⚠️ Lưu ý
Công thức này chỉ mang tính gợi ý. Việc sử dụng cụ thể cần điều chỉnh theo từng người.