Monday, May 21, 2007

Roasted Carrots & Mushrooms

Here is part of what I had for lunch today:

Mmm..... On the left is some steamed broccoli, jazzed up with a bit of nutritional yeast and tamari sauce. AND, on the right is today's recipe.. Roasted carrots and mushrooms!
This vegetable dish is very lightly seasoned, to let the natural flavours come through, but feel free to adjust the seasonings as you wish.

Roasted Carrots & Mushrooms
Serves one, as always ;)
1 large carrot, chopped into chunks
2-3 sliced mushrooms
1 tsp olive oil

1 tsp (or to taste) of salt, mixed seasoning, garlic salt.... I used McCormick's No Salt Added Garlic & Herb Seasoning. It's yummy stuff, but feel free to use whatever you have on hand

Preheat the oven to 425F
Toss the carrots, mushrooms, olive oil, and seasoning in a small baking dish. I've got this cute little ceramic pie plate that is the perfect size, but any small lasagna pan or brownie pan or whatever will be fine.
Cover with aluminum foil, pop in the oven, and bake for about 30 minutes. Stir every 10 minutes or so.
Take off the aluminum foil then bake uncovered for around 15 more minutes.

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