Mushroom-Winter Vegetable Roast
By á-174942
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Ingredients
- 2 tablespoons olive oil
- 2 teaspoons chopped fresh rosemary (or 1 tspn dried rosemary)
- 1/2 teaspoon salt
- 1/4 teaspoon freshly-ground black pepper
- 12 ounces fresh white mushrooms cleaned, trimmed
- 4 ounces shiitake mushrooms cleaned, and stems removed - (abt 1 1/2 cups)
- 2 medium onions - (abt 8 oz) each cut 6 wedges
- 1 acorn squash - (abt 1 1/4 lbs) unpeeled, cut
- crosswise into 1/2" slices
- 2 large sweet potatoes - (abt 1 lb) peeled, cut
- crosswise into 1/2" slices
- 1 head garlic cloves separated, and peeled
Details
Servings 6
Preparation
Step 1
Preheat oven to 425 degrees. In large bowl, combine oil, rosemary, salt and pepper. Add mushrooms, onions, squash, sweet potatoes and garlic; toss to coat. On baking sheet, spread out mixture. Roast, stirring once, until tender, about 25 minutes.
This recipe yields 6 servings (about 6 cups).
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