This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #SamsClubMag #CollectiveBias It’s time for a roasted root vegetable medley.
Fall flavors combined to make this roasted root vegetable medley a hit with your family.
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For me, fall is the time for anything cooked in the oven. I roast vegetables all fall and winter long. Roasting veggies brings out their natural sweetness and makes it a cinch to serve them to kids who cry out “I don’t like vegetables!”
This Roasted Root Vegetable Medley combines the plentiful root vegetables available this time of the year with another of my favorites – mushrooms!
“But root vegetables take a longer time to cook than mushrooms,” I hear you mutter! That is true and it’s also why it’s time to dance the two step.
Just cook the root veggie part of the meal first and add the mushrooms towards the end of the cooking time.
You will still get the heartiness of the dish but will have the tenderness of the mushrooms as well. A win-win in my book any day! (You can also do this trick with other fast cooking veggies, such as asparagus, for similar results.)
I still have lots of fresh herbs growing on my deck, so I shipped some of them to give my dish a boatload of flavor. My new herb scissors makes mincing them easy to do!
I love shopping at my local Sam’s Club for all my fruit and vegetable supplies. I find that the quality is wonderful and you just can’t beat the prices.
Since my family LOVES vegetables and fruits, it is my go-to place for fruit and vegetable shopping. For today’s shopping trip, I chose baby potatoes, fresh carrots (long carrots have more flavor than the baby carrots) yellow onions and of course, my super food of the month – mushrooms.
Some fresh herbs and sea salt and pepper, as well as extra virgin olive oil, rounded out the ingredients.
Since we are doing a two step dance today in the kitchen with this Roasted Root Vegetable Medley, everything except for the mushrooms go into the oven to cook for about 15 minutes.
This gives me a chance to clean my mushrooms and cut them into slices. I made mine a bit thicker than my carrot slices. I want them to hold up well in the dish when it is finished.
A quick stir of the partly roasted vegetables and then, in go the sliced mushrooms to finish off for 15 minutes.
I LOVE the aroma of this Roasted Root Vegetable Medley as it comes out of the oven. The veggies have a slightly grilled look to them, almost as though they have been cooked on a BBQ grill and the sweetness that the roasting gives them is just amazing!
These vegetables are savory from the fresh herbs and still have a slight bit of crunch to them. (the longer you cook them, the less you get of this, but I like a bit of texture to my veggies.)
This Roasted Root Vegetable Medley makes the perfect side dish for any protein. It will be the star of your Thanksgiving table, for sure!
I love the colors in this dish. From the deep purple of the beets to the orange of the carrots, these root vegetables will delight both the eyes and the stomach. Add in the tender mushrooms and you have a dish made in comfort food autumn heaven.
Are you ready to try this Roasted Root Vegetable Medley? Head on over to your local Sam’s club and visit their fruit and vegetable aisle to pick up your ingredients. While you are there be sure to have a good look around the store.
Sam’s Club is more than just a place to get food for your family. They everything you and your family needs to stay healthy: from free health screenings, Optical, Hearing, OTC, Food and Beverage.
One thing that I love about my local Sam’s club is that they offer free health screenings. Be sure to check your local Sam’s club to see if they offer this feature. They are done at select clubs on the second Tuesday of every month. (The next one is 10/8)
For more healthy cooking recipes, be sure to visit my Pinterest Healthy Cooking board.
- 4 medium sized whole carrots
- 12 baby potatoes, cut in half
- 2 yellow onions, cut into quarters
- 3 beets, peeled and sliced
- 8 oz button mushrooms, thickly sliced
- 2 tbsp extra virgin olive oil
- 1 tbsp fresh thyme
- 1 tbsp fresh rosemary
- 1 tbsp fresh oregano
- 1/2 teaspoon sea salt
- 1/4 teaspoon cracked black pepper to taste
- 1 tablespoon fresh chopped parsley for garnish (optional)
- Preheat your oven to 450º F (230º C.)
- Peel the carrots and cut on the diagonal into slices about 1/4 - 3/8 inch thick.
- Cut the potatoes in half and quarter the onions.
- Peel the beets and cut into apple slice sized slices.
- Toss the vegetables with 1 Tbsp of the olive oil, sprinkle with the fresh herbs and season with sea salt, and cracked black pepper.
- Spread on large baking sheet liked with a silicone baking mat.
- Roast the vegetables for 15 minutes.
- While the vegetables are roasting, wash the mushrooms and dry with paper towels.
- Slice mushrooms into even slices, slightly thicker than carrots. Toss the mushrooms with 1 tbsp of olive oil.
- Remove the vegetables from the oven, stir, add mushrooms and roast 10-15 minutes more.
- Serve hot, sprinkled with fresh parsley if using.
Amount Per Serving: Calories: 191Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 311mgCarbohydrates: 29gFiber: 5gSugar: 8gProtein: 5g
Nutritional information is approximate due to natural variation in ingredients and the cook-at-home nature of our meals.