Roasted Mushrooms with Winter Vegetables
|12 oz fresh white button mushrooms, sliced|
|4 oz shiitake mushrooms|
|5 (about 2 pounds) sweet potatoes, medium-sized|
|2 (about 8 ounces) onions, medium|
|2 cloves garlic|
|1 Tbs or 1 1/2 tsp crushed dried rosemary/chopped fresh rosemary|
|1/2 tsp black pepper, ground|
|Preheat oven to 425° F. Trim white mushrooms. Remove and discard shiitake stems. Peel and cut 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 oil, rosemary, salt and pepper. Add mushrooms, sweet potatoes, onions, and garlic; toss to coat. In two shallow roasting pans, arrange vegetables in a single layer. Roast, stirring once, until tender, about 25 minutes. (Mixture can be roasted in advance and reheated in a hot oven.)|
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