Slow-Roasted Winter Vegetables

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.

Step: 1

Preheat the oven to 350 degrees F (175 degrees C).

Step: 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.

Step: 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.

Per Serving: 247 calories; protein 4.3g; carbohydrates 49.6g; fat 5g; sodium 207.3mg.

Getting stay in and cook your food instead of eat in the evening out is already a step in the right direction if you’re focusing on eating healthier. There’s no good way to know precisely what’s happen into the food you’re eat than by making it yourself! Making the best of the main dish is only half the battle , like that . And once you’ve mastering your chicken, steak, or fish, it’s time to make your attention to the ever- important side dishes.

A side dish can easily make down of your health goals, as sweetness , sodium, fat, and calories can all get than high quickly if you’re not careful . But with our healthy side dish recipes, you won’t ever run into that mistakes .