Yield: 6 Ethnicity: American   Meal Type: Side Dish   Occasion: Thanksgiving, Christmas   Preparation Method: Bake

12 Ounces fresh white mushrooms, cleaned

4 Ounces shiitake mushrooms, cleaned

5 Medium sweet potatoes, peeled (about 2 pounds)

2 Medium onions (about 8 ounces)

12 Cloves fresh garlic, peeled

1/4 Cup olive oil, DIVIDED

1 Tablespoon chopped fresh rosemary or 1-1/2 teaspoons crushed dried rosemary

1/2 Teaspoon each salt and ground black pepper

Trim and slice white mushrooms. Remove and discard shiitake stems. Cut peeled sweet potatoes in half lengthwise, then into 1/2–inch slices. Cut onions in 1/2-inch wedges. Cut garlic cloves in halves. In a large bowl, combine 3 tablespoons oil, rosemary, salt and pepper. Add mushrooms, sweet potatoes, onions and garlic; toss to coat all vegetables with the oil and seasonings. Brush 1-1/2 teaspoons oil on the bottom of 2 shallow roasting pans. Arrange vegetables in a single layer. Roast in a preheated 425 degree F oven, stirring once, until tender, about 25 minutes. (Mixture can be roasted in advance and reheated in a hot oven.) Serve vegetables with sliced turkey.

Recipe Source: Recipe and photo provided by the Mushroom Information Center.