Roasted Mushrooms with Winter Vegetables

Culinary Setting
Meal Type
Side Dish
Cooking Style


12 oz fresh white mushrooms, cleaned

4 oz shiitake mushrooms, cleaned

5 Medium sweet potatoes, peeled (about 2 lbs)

2 Medium onions (about 8 oz)

12 Cloves fresh garlic, peeled

1/4 c olive oil, DIVIDED

1 tbsp chopped fresh rosemary or 1-1/2 tsp crushed dried rosemary

1/2 tsp each salt and ground black pepper


Trim and slice white mushrooms. Remove and discard shiitake stems.

Cut peeled sweet potatoes in half lengthwise, then into 1/2-inch slices.

Cut onions in 1/2-inch wedges. Cut garlic cloves in halves.

In a large bowl, combine 3 tablespoons oil, rosemary, salt and pepper. Add mushrooms, sweet potatoes, onions and garlic; toss to coat all vegetables with the oil and seasonings.

Brush 1-1/2 teaspoons oil on the bottom of 2 shallow roasting pans. Arrange vegetables in a single layer.

Roast in a preheated 425 degree F oven, stirring once, until tender, about 25 minutes. (Mixture can be roasted in advance and reheated in a hot oven.)

Serve vegetables with sliced turkey.