Roasted Potatoes and Mushrooms

Roasted Potatoes and Mushrooms have a robust flavor with excellent nutritional value. And you're gonna love them.

Roasted Potatoes and Mushrooms are an excellent accompaniment to grilled meat. Or skip the meat and add a salad for a vegan feast.

Roasted Potatoes and Mushrooms - a tasty addition to any meal

Roasting just about anything makes the food taste so much better, don’t you agree? September is National Mushroom Month and National Potato Month. So this Roasted Potatoes and Mushrooms recipe is spot on.

The mushrooms in this recipe are especially yummy. The basic idea for Roasted Vegetables is to have rather uniform sizes for whatever vegetables you choose, toss them in olive or canola oil, add a little salt and pepper and some spices like basil, rosemary or tarragon (or maybe all three), and bake them in a 450F degree oven for 20-40 minutes (depending on the size of the veggies), turning halfway through to make sure everything browns evenly.

Easy. Good for you. And amazing flavor! Some vegetables cook faster than others, so always separate the vegetables so like vegetables are together in your pan.

What You Need

For this recipe, you will need a jelly roll pan, knives, a cutting board, a big bowl, and measuring spoons. Save yourself some headaches and buy quality tools. You will never be sorry. Also helpful for this recipe is parchment paper. But what you really want is a beautiful set of dishes, right?

Roasted Potatoes and Mushrooms Recipe

Lois

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Course Main Course, Side Dish, Vegetables

Cuisine American

Servings 4

Calories 211 kcal

Ingredients

  

1x2x3x

• ▢ ½ pound whole baby portobello mushrooms (washed and patted dry)
• ▢ 4-6 small Yukon Gold potatoes (washed and quartered)
• ▢ ½ medium red onion (cut in chunks)
• ▢ 2 tablespoons olive oil
• ▢ ½ teaspoon salt
• ▢ ¼ teaspoon freshly ground pepper
• ▢ 1 tablespoon fresh herbs (chopped OR ½ to 1 teaspoon dried herbs such as oregano, thyme, rosemary or basil)

Instructions

 

• Mix all of the ingredients together until the vegetables are well coated with oil.
• Spread them in a single layer on a jelly roll pan (or a cookie sheet).
• Bake at 450F degrees for 40 minutes, stirring midway.
• Serve hot or at room temperature.

Notes

NOTE: Some vegetables cook at faster rates than others. If you like them to all be a similar doneness when finished, then cook them separately. Rather than mixing the vegetables, place similar vegetables in sections on the pan so you can easily monitor the way they cook.

Also, for easy cleanup, cover the pan with parchment paper before putting the vegetables on it.

Nutrition

Calories: 211kcalCarbohydrates: 33gProtein: 5gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.003gSodium: 307mgPotassium: 949mgFiber: 5gSugar: 3gVitamin A: 89IUVitamin C: 36mgCalcium: 27mgIron: 2mg

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Nutrition Information

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

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Roasted Potatoes and Mushrooms. Easy peasy. And amazing!