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)