Roasted Mushrooms with Winter Vegetables
Delectable mushroom dish - perfect as a holiday or dinner side dish!
Serves: 6 person(s) Change
Preparation Time: 30 mins
Cooking Time: 25 mins
Yield: 6 x 1 cup servings
Ingredients
- 12 oz fresh white button mushrooms, sliced
- 4 oz shiitake mushrooms
- 5 medium sweet potatoes (about 2 lbs)
- 2 medium onions (about 8 oz)
- 2 cloves garlic
- 1 Tbsp chopped fresh rosemary, or 1-1/2 tsp crushed dried rosemary
- 1 pinch salt
- 1/2 tsp ground black pepper
Directions:
Preheat oven to 425ºF.
Trim white mushrooms. Remove and discard shiitake stems. Peel and cut sweet potatoes in half lengthwise, then into 1/2-inch slices. Cut onions in 1/2-inch wedges. Cut garlic cloves in halves.
In a large bowl, combine oil, rosemary, salt and pepper. Add mushrooms, sweet potatoes, onions and garlic; toss to coat.
In two shallow roasting pans, arrange vegetables in a single layer. In preheated oven, roast, stirring once, until tender, about 25 minutes. (Mixture can be roasted in advance and reheated in a hot oven.)