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–+ servings
A close-up of a bowl filled with a hearty veggie sides recipe featuring potatoes, kidney beans, mushrooms, and carrots.

Roasted Seasonal Vegetables with Thyme and Cayenne

Discover a crowd-pleasing roasted vegetable side dish that's perfect for busy home cooks and health-conscious individuals. This recipe features a medley of seasonal mushrooms and shallots, tossed with fresh thyme and a hint of cayenne for a flavorful kick. It's designed for easy preparation and can be made ahead, making it ideal for family dinners and gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 15 minutes
Total Time 1 hour
Servings: 6 servings
Course: Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Roasted Vegetables
  • 4 pound mushrooms combination of crimini, royal trumpet, maitake, and oyster mushrooms
  • 1 tablespoon grapeseed oil
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 2 cloves garlic minced
For the Dressing
  • 1/2 pound shallots cleaned and sliced thin
  • 1 tablespoon olive oil
  • 2 tablespoons chopped fresh thyme
  • 1/4 teaspoon cayenne pepper
  • 2 teaspoons red wine vinegar

Equipment

  • Large baking sheet
  • Large Bowl

Method
 

  1. Preheat your oven to 400°F (200°C). Clean and prepare your mushrooms as needed. If using larger mushrooms, cut them into bite-sized pieces.
  2. In a large bowl, toss the mushrooms with grapeseed oil, salt, and pepper. Spread them in a single layer on a large baking sheet.
  3. Roast the mushrooms for 20 minutes, or until they begin to brown and release their moisture.
  4. While the mushrooms are roasting, prepare the dressing. In a small bowl, whisk together the olive oil, minced garlic, chopped thyme, cayenne pepper, and red wine vinegar.
  5. After 20 minutes, add the sliced shallots to the baking sheet with the mushrooms. Toss everything together gently.
  6. Return the baking sheet to the oven and roast for another 10-15 minutes, or until the mushrooms are tender and slightly caramelized, and the shallots are softened.
  7. Remove the baking sheet from the oven. Drizzle the prepared dressing over the roasted vegetables and toss to combine. Let cool for about 15 minutes before serving.
  8. Make-Ahead Tip: Roast the vegetables and shallots as directed, but do not add the dressing. Let them cool completely, then store them in an airtight container in the refrigerator for up to 3 days. When ready to serve, gently reheat the vegetables and toss with the dressing just before serving.

Notes

This versatile dish pairs well with a variety of main courses, from grilled chicken and fish to steak or vegetarian entrees. Adjust the amount of cayenne pepper to your preference for spice level.

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