Roasted Mushroom and Veggie Bake
This clean and simple one-pan meal is a snap to put together and is great served with crusty bread for mopping up all of the delectable pan juices. Serve with a simple green salad for a truly awesome and healthy meal.
PREP TIME
5 minutes
COOK TIME
1 hour / 0 mins
Ingredients
16 ounces mushrooms of your choice (cut any large ones into 2 inch pieces)
15 small waxy potatoes
4-5 carrots, cut into 2 inch pieces
2 small red, yellow or sweet onions, halved lengthwise
1/4 cup vegetable stock or dry white wine
2 tablespoons olive oil
Leaves from 4-5 sprigs fresh thyme
1 teaspoon honey
Salt and pepper, to taste
15 small waxy potatoes
4-5 carrots, cut into 2 inch pieces
2 small red, yellow or sweet onions, halved lengthwise
1/4 cup vegetable stock or dry white wine
2 tablespoons olive oil
Leaves from 4-5 sprigs fresh thyme
1 teaspoon honey
Salt and pepper, to taste
Directions
Preheat oven to 375 F. On a sheet pan, toss together first 8 ingredients gently with your hands. Season with salt and pepper. Roast for approximately 45 minutes, until carrots and potatoes are fork-tender. Serve warm.
Looking for inspiration? Try these recipes:
Beet Salad with Red Onions, Apples and Walnuts
Sausage and Onion Skillet
Our Crispiest Chopped Salad with French Vinaigrette
