Ingredients1/4 cup olive oil
1 tablespoon fresh rosemary or 1 teaspoon dried rosemary
1 teaspoon salt
1/2 teaspoon ground black pepper
12 ounces fresh white mushrooms, trimmed
4 ounces shiitake mushrooms, stemmed
5 medium-sized sweet potatoes, peeled and cut in 1/2-inch slices (about 2 pounds)
2 medium onions, cut in 1/2-inch wedges
2 large cloves garlic, halved
Directions1. Preheat oven to 425 degrees F. In a large bowl, combine oil, rosemary, salt and pepper. Add mushrooms, sweet potatoes, onions and garlic; toss to coat.
2. In two shallow roasting pans, arrange vegetables in a single layer. Roast, stirring once, until tender, about 25 minutes.
Serve as side dish to roast pork or chicken. Add some chopped fresh parsley or chives after the vegetables come out of the oven.