Roasted Carrots & Mushrooms
You will need:
4 med. carrots washed and sliced diagonally to ¼ inch thickness
8oz. of baby portabello mushrooms washed and sliced a bit thicker than the carrots
2 T extra virgin olive oil
½ tsp. dried thyme
Salt & pepper to taste
Garnish with fresh chopped parsley or cilantro
Preheat oven to 450F
In a medium bowl, toss carrots with 1 T olive oil, thyme, salt and pepper. Spread on a large roasting pan in a single layer. Roast for 15 minutes.
While the carrots are roasting, toss the mushrooms in 1T olive oil.
Remove carrots for the oven, give them a stir and then add the mushrooms to the pan. Place back in the oven for another 10-15 minutes.
(recipe & photo adapted from Kalyn’s Kitchen)