This Roasted Carrots and Mushrooms recipe is a great side dish to serve with your favorite main course this week!
Tired of eating plain carrots? Are you a fan of mushrooms? Try roasting carrots with olive oil and thyme. Pair mushrooms with the roasted carrots for a delicious side dish!
These roasted carrots and mushrooms are great paired with beef or pork roast.
Sheet Pan Garlic Potatoes and Green Beans
Roasted Carrots and Mushrooms
Ingredients:
- 1 pound baby carrots
- 1 (16 ounce) package baby bella mushrooms, cleaned
- ¼ cup olive oil
- ½ teaspoon thyme leaves
- Salt and pepper, to taste
- Freshly chopped parsley, optional
Directions:
Preheat oven to 400 degrees. Prepare a rimmed baking sheet with aluminum foil and nonstick cooking spray.
In a large bowl, toss together the carrots and mushrooms.
Pour olive oil over the vegetables and toss.
Add the seasonings and toss again to evenly distribute.
Bake for 30 minutes or until the carrots are tender.
Sprinkle with freshly chopped parsley if desired.
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Roasted Carrots and Mushrooms
Ingredients
- 1 pound baby carrots
- 1 (16 ounce) package baby bella mushrooms, cleaned
- ¼ cup olive oil
- ½ teaspoon thyme leaves
- Salt and pepper, to taste
- Freshly chopped parsley, optional
Instructions
Preheat oven to 400 degrees. Prepare a rimmed baking sheet with aluminum foil and nonstick cooking spray.
In a large bowl, toss together the carrots and mushrooms.
Pour olive oil over the vegetables and toss.
Add the seasonings and toss again to evenly distribute.
Bake for 30 minutes or until the carrots are tender.
Sprinkle with freshly chopped parsley if desired.
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