Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Roasted Fall Vegetables
Getting reviews...
- 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.
Looking for Something Else?
Related Pages
- Oven-Roasted Root Vegetables Recipe
- Roasted Vegetables with Balsamic Glaze Recipe
- Roasted Potatoes, Carrots, Parsnips and Brussels...
- Roasted Winter Vegetables Recipe
- Roasted Green Vegetable Medley Recipe
- Vegetable Shawarma Recipe
- Warm Roasted Fall Vegetable Pasta Salad Recipe
- Gnocchi Mac and Cheese with Fall Vegetables Recipe
- Baked Whole Grain Penne with Fall Vegetables...