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.

PREP TIME

10

minutes

TOTAL TIME

40

minutes

SERVINGS

4

servings

PREP TIME

10

minutes

TOTAL TIME

40

minutes

SERVINGS

4

servings

Ingredients

  • 2

    portobella mushrooms

  • 2

    sweet potatoes

  • 3

    tablespoons olive oil

  • 4

    shallots

  • 2

    garlic cloves

  • 2

    teaspoons fresh thyme

  • Salt

  • Pepper

  • 2

    tablespoons parsley

Directions

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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