Roasted Potatoes & Carrots W/ Mushrooms

  • COOK
    60 Mins
  • PREP
    10 Mins
  • TOTAL
    70 Mins

These roasted potatoes and carrots with mushrooms are my replacement for roast beef baked with carrots and potatoes. You get the same delicious flavor without the meat.

Even better topped with your favorite vegan sour cream.

Original Release Date: March 22, 2009

Nutritional Facts
Servings 5Serving Size 1/5 of the recipe




Calories384
Fat6g
Carbohydrates76g
Protein10
Fiber10g
Sugar9g
Sodiummg





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Ingredients


  • 5 Large Unpeeled, Idaho Potatoes, Quartered
  • 5 Large Carrots, 2 Inch Peices, Sliced Diagonally
  • 1 Large Onion Quartered
  • 1 8oz. Box Portabella Mushrooms, Sliced In Half
  • 3 Cloves Garlic, Sliced
  • 1 Tablespoon Crushed Dried Rosemary
  • 2 Tablespoons Extra Virgin Olive Oil
  • 1 Cup Water
  • 1/4 Cup Light Soy Sauce
  • Salt & Pepper (to taste)


Directions


Preheat oven to 425 degrees.

Toss all ingredients together and put in a 12 X 12, 2 inch deep pan. Cover with tin foil and cook for 45 minutes. Uncover and cook for about 15 more minutes.

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Original Food Photography & Original Recipe Text Copyright 2007-2014 Josh Latham. All Rights Reserved. Permission granted to reproduce for personal and educational use only. Commercial copying, hiring, lending is prohibited.