Roasted Vegetables with Mushrooms

July 5th, 2008 Posted in Recipes

This is one of our favorites!  Easy and delicious, this recipe makes a perfect side dish for any meal.

5-10 small, low starch potatoes such as Yukon Gold
3 raw beets
3-4 carrots
1 lb. Dave and Dee’s Oyster Mushrooms
2-3 small yellow squash or zucchini
1-2 medium onions
Olive Oil
Cracked Sea Salt and Pepper to taste

Wash and peel carrots, beets, and onions and cut into bite-sized pieces (a large dice).  Wash and dice potatoes and squash/zucchini as well, and toss all vegetables together in a large bowl.  Add a couple of tablespoons of olive oil, salt and pepper to taste, and toss again until well-coated.

Preheat oven to 400 degrees.

Tear the oyster mushrooms off the root and toss them lightly in with the rest of the vegetables until coated with oil.  Lay the vegetables in a single layer on a cookie sheet (you may need two cookie sheets to ensure your vegetables aren’t piled on top of each other).  Cook in the oven for 45 minutes to an hour, or until vegetables are tender and starting to caramelize.  IMPORTANT: Turn the vegetables every 15 minutes and resalt as needed during cooking.

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