Ingredients
1medium butternut squash,chopped into ½-inch cubes
2medium yams,chopped into ½-inch cubes
2medium sweet potatoes,chopped into ½-inch cubes
2medium parsnips,chopped into ½-inch cubes, or more to taste
4medium carrots,chopped into ½-inch cubes, or more to taste
1large turnip,chopped into ½-inch cubes
8fresh mushrooms,quartered, or more to taste
3shallots,roughly chopped
1bulb garlic cloves,sliced lengthwise in half
2fresh rosemary springs,coarsely chopped
1tspcoarse sea salt
¼tspground black pepper
¼cupolive oil
Preparation
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 and mix then add oil and toss until coated. Pour into large baking pans so that the vegetables are no more than 1½ inches deep.
Bake in the preheated oven, tossing, and scraping the bottom every 30 minutes until vegetables are very tender for at least 90 minutes; longer is better.
