Recipe courtesy of Food Network Kitchen
Roasted Fall Vegetables
Total:
45 min
Active:
15 min
Yield:
4 servings
Level:
Easy
Total:
45 min
Active:
15 min
Yield:
4 servings
Level:
Easy

Directions

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 degrees F, stirring once or twice, until browned, 30 minutes. Toss with 2 tablespoons parsley and more olive oil.

Photograph by Charles Masters

IDEAS YOU'LL LOVE

Roasted Vegetables with Balsamic Glaze

Recipe courtesy of Trisha Yearwood

Thanksgiving Oven-Roasted Vegetables

Recipe courtesy of Ina Garten

Roasted Vegetable Meatloaf with Balsamic Glaze

Recipe courtesy of Bobby Flay

Simple Roasted Pork Shoulder

Recipe courtesy of Aaron McCargo Jr.

Roasted Vegetable Frittata

Recipe courtesy of Ina Garten

Jewel Roasted Vegetables

Recipe courtesy of Ellie Krieger

Veggie Tortellini Soup

Recipe courtesy of Ree Drummond

Roasted Shrimp Salad

Recipe courtesy of Ina Garten

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          Get Cooking