Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Roasted Fall Vegetables
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- Level: Easy
- Total: 45 min
- Prep: 15 min
- Cook: 30 min
- Yield: 4 servings
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.
