Categories: Vegetables

Ingredients

• 12 oz. fresh whole white mushrooms, stems removed
• 2 lb. mixed root vegetables such as sweet potatoes, parsnips, and carrots, cut into 1-inch pieces
• 2 medium onions, cut into 1-inch wedges
• 12 cloves garlic, peeled and halved
• 3 Tbsp. canola oil
• 1 1/2 tsp. dried rosemary
• 1 tsp. coarse salt
• 1/2 tsp. freshly ground black pepper

Directions

1. Heat oven to 425 degrees. In two shallow roasting pans, arrange vegetables in a single layer.
2. Combine oil, rosemary, salt and pepper. Drizzle over vegetables; turning to coat.

3. Roast, stirring once, for 15 minutes; rotate pans top to bottom (for more even cooking). Roast 15 more minutes or until tender.

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