Description
Roasted Fall Vegetables with Garlic & Shallots is a delightful dish celebrating the flavors of autumn, blending roasted root vegetables with garlic and shallots for a comforting side dish.
Ingredients
- 2 medium sweet potatoes, peeled and cubed
- 8 ounce cremini or button mushrooms, halved
- 2 shallots, peeled and quartered
- 4 cloves garlic, smashed
- 2 tablespoon olive oil
- 1 teaspoon fresh thyme or rosemary (optional)
- Salt and black pepper to taste
Instructions
1. Preheat your oven to 425°F.
2. On a large baking sheet, toss the cubed sweet potatoes, halved mushrooms, quartered shallots, and smashed garlic cloves with the olive oil. Season generously with salt and black pepper. Optionally add fresh thyme or rosemary.
3. Spread the vegetables out in a single layer on the baking sheet.
4. Roast in the preheated oven for 40-45 minutes, stirring halfway through.
5. Serve warm, optionally garnished with fresh thyme or balsamic glaze.
Notes
Feel free to experiment with different herbs and spices.
You can add other fall vegetables like carrots or Brussels sprouts.
For a heartier meal, consider adding chickpeas or sausage.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 5 grams
- Sodium: 150 milligrams
- Fat: 7 grams
- Saturated Fat: 1 gram
- Unsaturated Fat: 5 grams
- Trans Fat: 0 grams
- Carbohydrates: 30 grams
- Fiber: 6 grams
- Protein: 4 grams
- Cholesterol: 0 milligrams