Savory Roasted Carrots with Mushrooms Recipe

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Savory Roasted Carrots with Mushrooms Recipe
Savory Roasted Carrots with Mushrooms Recipe photo by Taste of Home
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Savory Roasted Carrots with Mushrooms Recipe

Read Reviews
5 3 3
Publisher Photo
You’ll need only 10 minutes to get these savory veggies ready for the oven. Then just stir them a few times during roasting, and you’re done. It’s a busy cook’s dream!—Pam Corder, Monroe, Louisiana
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. Bake: 40 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. Bake: 40 min.

Ingredients

  • 1 pound fresh baby carrots
  • 1 medium onion, cut into small wedges
  • 1/2 pound small fresh mushrooms
  • 1/4 cup butter, melted
  • 2 tablespoons Worcestershire sauce
  • 2 garlic cloves, minced
  • 1/4 to 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Directions

Preheat oven to 425°. Place carrots, onion and mushrooms in a greased 15x10x1-in. baking pan. In a small bowl, mix remaining ingredients; drizzle over vegetables and toss to coat. Roast 40-45 minutes or until carrots are tender, stirring occasionally. Yield: 4 servings.
Originally published as Savory Roasted Carrots with Mushrooms in Taste of Home Christmas Annual Annual 2014

  • 1 pound fresh baby carrots
  • 1 medium onion, cut into small wedges
  • 1/2 pound small fresh mushrooms
  • 1/4 cup butter, melted
  • 2 tablespoons Worcestershire sauce
  • 2 garlic cloves, minced
  • 1/4 to 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  1. Preheat oven to 425°. Place carrots, onion and mushrooms in a greased 15x10x1-in. baking pan. In a small bowl, mix remaining ingredients; drizzle over vegetables and toss to coat. Roast 40-45 minutes or until carrots are tender, stirring occasionally. Yield: 4 servings.
Originally published as Savory Roasted Carrots with Mushrooms in Taste of Home Christmas Annual Annual 2014

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Reviews forSavory Roasted Carrots with Mushrooms

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delowenstein User ID: 3766053 260611
Reviewed Feb. 1, 2017

"This dish is wonderful-so savory! I made this dish last week! I just used baby Portabello mushrooms-8-oz. and cut them in half. Thank you for this recipe, Pam Corder!"

MY REVIEW
BilliePock User ID: 8314002 260083
Reviewed Jan. 22, 2017

"Very tasty. I served this with BBQ steak and baked potatoes."

MY REVIEW
NHogue738 User ID: 8195113 259271
Reviewed Jan. 5, 2017

"Unique combination but very good! Paired this with Pan Roasted chicken and Vegetables and dinner was a hit. Will definitely make again."

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