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Recipe courtesy of Food Network Kitchen
From: Food Network Magazine

Roasted Fall Vegetables

  • Level: Easy
  • Yield: 4 servings
  • Total: 45 min
  • Prep: 15 min
  • Cook: 30 min
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Directions

  1. 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

Recipe courtesy of Food Network Magazine

Categories:

Sweet Potato Portobello Mushroom Side Dish Roasting

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4 Reviews
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michael.stranberg

Wicked good!  And, you can put a gentle heat on them the next day in a frying pan to mark the potatoes, wicked good again!  Will definitely make it again!

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