Roasted Mushrooms And Carrots

Roasted Mushrooms And Carrots

Roasted mushrooms and carrots are one of the meals you can eat without any guilt. If you’ve never tried roasted carrots or mushrooms you need to try this recipe out. I used sliced portabello but you can use any type of mushroom of your choice. I prefer the portabello because of the water content is low I didn’t need to drain any liquid out. Let’s cook!

5 from 1 vote
Roasted Mushrooms And Carrots
Roasted Mushrooms And Carrots
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
  • 1/2 Pound Portabello mushrooms (or your choice)
  • 3 Carrot sticks (peeled and sliced )
  • 3 Tablespoons Olive oil (or your choice); divided
  • 1 Tablespoon Italian (divided)
  • Knorr bouillon powder/cube
  • Salt and pepper
  1. Preheat the oven to 375 degrees F.

  2. Line a baking sheet with aluminum foil and set aside.

  3. Clean the mushrooms and place in a small bowl. If you're using whole mushrooms you can bake the mushrooms like that or slice them up.

    Roasted Mushrooms And Carrots
  4. Season the mushrooms with oil knorr, Italian season, salt and pepper. Mix and set aside.

    Roasted Mushrooms And Carrots
  5. Peel the carrot, slice and season with oil, Italian season, salt and pepper. Mix to combine.

    Roasted Mushrooms And Carrots
  6. Spread the carrots on one side and the mushrooms on the other side of the lined baking sheet.

    Roasted Mushrooms And Carrots
  7. Bake in the preheated oven for 25 minutes or until the carrots and mushrooms are cooked. If you have some liquid in the pan while baking drain it out (you use it in another cooking) and continue to roast. 

    Roasted Mushrooms And Carrots
  8. Remove when done, serve and enjoy!

    Roasted Mushrooms And Carrots

You may like Shrimps, Roasted Corn And Avocado Salad

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