Roasted Carrots and Mushrooms

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From The Halfway Point Lodge series.
Josh and the kitchen crew are bringing some rich earthy goodness to the Thanksgiving feast with these browned butter and garlic roasted vegetables.

Yields4 Servings
Prep Time5 minsCook Time25 minsTotal Time30 mins

 1 lb Mushrooms - clean and cut off the stem
 1 lb Baby carrots
 4 tbsp Oil
 ½ cup Butter
 4 Cloves of garlic - minced
 2 tbsp Balsamic vinegar
 Salt and Pepper

1

1. Pre-heat oven to 400 degrees
2. In a large bowl toss the mushrooms and carrots in the oil, salt and pepper to coat them.
3. Place mushrooms and carrots on a baking sheet and roast in the oven for 10 minutes, stir, then finish roasting another 10 minutes.
4. In a saucepan, melt the butter and continue cooking it until it turnes a dark brown.
5. Remove the butter and add the garlic and balsamic vinegar to it.
6. Toss the roasted vegetables in the browned butter mixture.
7. Sprinkle some salt and pepper on the vegetables and serve.

 

Ingredients

 1 lb Mushrooms - clean and cut off the stem
 1 lb Baby carrots
 4 tbsp Oil
 ½ cup Butter
 4 Cloves of garlic - minced
 2 tbsp Balsamic vinegar
 Salt and Pepper

Directions

1

1. Pre-heat oven to 400 degrees
2. In a large bowl toss the mushrooms and carrots in the oil, salt and pepper to coat them.
3. Place mushrooms and carrots on a baking sheet and roast in the oven for 10 minutes, stir, then finish roasting another 10 minutes.
4. In a saucepan, melt the butter and continue cooking it until it turnes a dark brown.
5. Remove the butter and add the garlic and balsamic vinegar to it.
6. Toss the roasted vegetables in the browned butter mixture.
7. Sprinkle some salt and pepper on the vegetables and serve.

Roasted Carrots and Mushrooms
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