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Roasted Mushrooms with Winter Vegetables

Roasted Mushrooms with Winter Vegetables

A hearty winter side dish that really fills you up. Pairs well with a simple chicken or fish.

  • Duration
  • Cook Time
  • Prep Time
  • 6 ServingsServings


  • 2 oz fresh white button mushrooms, sliced
  • 4 oz Shiitake mushrooms
  • 5 (about 2 pounds) Sweet potatoes, medium-sized
  • 2 (about 8 ounces) Onions, medium
  • 2 cloves garlic
  • 1 tbs or 1-1/2 tsp crushed dried rosemary/chopped fresh rosemary
  • Salt
  • 1/2 tsp black pepper, ground


1 Preheat oven to 425 degrees. Trim white mushrooms. Remove and discard shiitake stems.
2 Peel and cut sweet potatoes in half lengthwise, then into 1/2-inch slices. Cut onions in 1/2 inch wedges.
3 Cut garlic cloves in halves. In a large bowl, combine oil, rosemary, salt and pepper.
4 Add mushrooms, sweet potatoes, onions and garlic; toss to coat. In two shallow roasting pans, arrange vegetables in a single layer.
5 Roast, stirring once, until tender, about 25 minutes. (Mixture can be roasted in advance and reheated in a hot oven.)

Source: Photo and Recipe Courtesy of Mushroom Council and