Description
Roasted Fall Vegetables with Garlic & Shallots is a simple yet utterly delicious dish that showcases the natural sweetness and heartiness of autumn’s finest offerings.
Ingredients
- 2 cup sweet potatoes, cubed
- 2 cup cremini or button mushrooms, halved
- 1 cup shallots, quartered
- 4 cloves garlic, minced
- 3 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh thyme or rosemary (optional)
Instructions
1. Preheat your oven to 425°F.
2. In a large baking sheet or roasting pan, toss the sweet potatoes, mushrooms, shallots, and garlic with the olive oil, salt, pepper, and any optional fresh herbs. Spread the vegetables in a single layer for even cooking.
3. Roast the vegetables for 40-45 minutes, stirring halfway through to ensure even cooking. They are ready when tender, golden brown, and fragrant.
4. Transfer to a serving dish and drizzle with balsamic glaze or garnish with fresh herbs if desired. Serve warm.
Notes
Choose medium to large sweet potatoes for better flavor.
Cut all vegetables into similar-sized pieces for even cooking.
You can substitute or add other fall vegetables like Brussels sprouts or butternut squash.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 5g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg