Description
A delicious roasted vegetable dish featuring mushrooms, carrots, and onions, seasoned with herbs for a flavorful side.
Ingredients
Scale
- 1 ¾ lb mushrooms, cut into large chunks
- 2 cups baby carrots
- 2 cups baby onions, peeled and left whole
- 4 cloves garlic, minced
- 1 tablespoon olive oil
- 1 cup vegetable broth
- 3 tablespoons soy sauce
- 2 tablespoons tomato paste
- ½ teaspoon black pepper
- 1 teaspoon salt
- 6–8 sprigs fresh thyme
- 1 sprig fresh rosemary
Instructions
- Peel the baby onions, trim the carrots, and cut the mushrooms into large pieces.
- Warm the olive oil in a large skillet or oven-safe pan over medium heat. Add the mushrooms, carrots, and onions. Cook for 8–10 minutes, stirring occasionally, until the mushrooms release moisture. Stir in the garlic during the last 2 minutes.
- Add the soy sauce, tomato paste, vegetable broth, black pepper, thyme, and rosemary. Mix until everything is evenly coated.
- If your skillet is oven-safe, keep everything in the pan. Otherwise, transfer to a baking dish. Cover with foil or a lid and bake at 375°F for 40–50 minutes, until the carrots are tender, the onions are soft, and the sauce thickens slightly.
- Adjust seasoning to taste. Remove the herb sprigs and serve hot with rice, mashed potatoes, or noodles.
Notes
- This recipe is versatile and can be served alongside various main dishes.
- Feel free to add other seasonal vegetables for more variety.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 3g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg