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Mushroom-Winter Vegetable Roast

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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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