Roasted Potatoes and Mushrooms Recipe
Oven-roasted potatoes and mushrooms in herbs
Servings: 4
Calories: 211kcal
Ingredients
- 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: 211kcal | Carbohydrates: 33g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.003g | Sodium: 307mg | Potassium: 949mg | Fiber: 5g | Sugar: 3g | Vitamin A: 89IU | Vitamin C: 36mg | Calcium: 27mg | Iron: 2mg