Roasted Fall Vegetables

By Valarie

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

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

Preparation

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.