12 ounces fresh whole white mushrooms (without stems)
\n4 ounces shiitake mushrooms (without stems)
\n2 pounds mixed root vegetables (such as sweet potatoes, parsnips, carrots), cut into 1-inch pieces
\n2 medium onions, cut into 1-inch wedges
\n12 cloves garlic, peeled and halved
\n3 T. olive oil
\n1 1\/2 tsp. dried rosemary
\n1 tsp. salt
\n1\/2 tsp. freshly ground black pepper<\/p>\n
Heat oven to 425 degrees. In two shallow roasting pans, arrange vegetables in a single layer. Combine oil, rosemary, salt and pepper. Drizzle over vegetables; turn to coat. Roast, stirring once, for 30 minutes or until tender.<\/p>\n
Yield: 6 servings
\nCalories: 227
\nFat: 7g
\nFiber: 8g<\/p>\n","protected":false},"excerpt":{"rendered":"
12 ounces fresh whole white mushrooms (without stems) 4 ounces shiitake mushrooms (without stems) 2 pounds mixed root vegetables (such as sweet potatoes, parsnips, carrots), cut into 1-inch pieces 2 medium onions, cut into 1-inch wedges 12 cloves garlic, peeled and halved 3 T. olive oil 1 1\/2 tsp. dried rosemary 1 tsp. salt 1\/2 tsp. freshly ground black pepper Heat oven to 425 degrees. In two shallow roasting pans, arrange vegetables in a single layer. Combine oil, rosemary, salt…<\/p>\n