Roasted Portobello Mushrooms and Whole Carrots

This is an easy side dish that can be made in half an hour.

For the mushrooms:

Wash and dry Portobello caps. Lay flat on a baking sheet lined with foil and sprayed with cooking oil. Sprinkle salt and pepper over the mushrooms. Drizzle olive oil combined with minced garlic over them. Bake at 400F for 20-30 minutes, or 425F for 20 minutes.

 

For the carrots:

Peel the carrots and cut off the ends. Toss the whole carrots with olive oil, salt and pepper. Place on a baking sheet lined with foil and sprayed with cooking oil. Bake at 400F for 30 minutes.

Mushrooms and carrots

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