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Roasted Fall Vegetables


This recipe showcases the natural flavors of fall vegetables by seasoning them simply with salt and pepper and roasting them for deep, caramelized flavors.

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Rate this recipe 4.3/5 (19 Votes)


  • 2 portobella mushrooms
  • 2 sweet potatoes
  • 3 tablespoons olive oil
  • 4 shallots
  • 2 garlic cloves
  • 2 teaspoons fresh thyme
  • Salt
  • Pepper
  • 2 tablespoons parsley


Servings 4
Preparation time 10mins
Cooking time 40mins
Adapted from


Step 1

Preheat Oven 400°F.

Toss 2 sliced portobello mushroom caps (gills scraped out), 2 chopped peeled sweet potatoes, 3 tablespoons olive oil, 4 quartered shallots, 2 smashed garlic cloves and 2 teaspoons fresh thyme; season with salt and pepper.

Spread on a baking sheet and roast at 400°F, stirring once or twice, until browned, 30 minutes. Toss with 2 tablespoons parsley and more olive oil.

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