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Festive Roasted Vegetable Platter

This plant-based roast features slices of sweet potatoes, mushrooms, and carrots seasoned with fragrant herbs and roasted until tender and caramelized. The dish has a warm, aromatic appearance with crispy edges and a soft, flavorful interior, perfect for a festive table or cozy night in. It combines bold flavors and textures, offering a comforting yet vibrant main course.
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Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 4
Course: Main Course
Cuisine: Seasonal / Holiday
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large sweet potatoes sliced into thick rounds
  • 8 oz mushrooms cleaned and halved
  • 3 large carrots peeled and sliced into rounds
  • 2 tbsp olive oil extra virgin
  • 1 tsp rosemary chopped
  • 1 tsp thyme fresh or dried
  • 1 clove garlic minced
  • 1 tsp lemon zest or juice brightens the dish
  • to taste salt and pepper

Equipment

  • Baking dish
  • Pastry brush
  • Oven thermometer
  • Kitchen tongs
  • Cooling rack

Method
 

  1. Preheat your oven to 200°C (390°F) and line a baking dish with parchment paper for easy cleanup.
  2. Slice the sweet potatoes into thick, even rounds. These will roast beautifully and develop a tender, caramelized exterior.
  3. Prepare the mushrooms by cleaning and halving them to ensure they roast evenly and release their smoky aroma.
  4. Peel the carrots and slice them into rounds similar in thickness to the sweet potatoes for uniform cooking.
  5. In a small bowl, whisk together the olive oil, chopped rosemary, thyme, minced garlic, lemon zest or juice, and a pinch of salt and pepper to create a fragrant marinade.
  6. Use a pastry brush to evenly coat each vegetable slice with the herb and garlic marinade, ensuring full coverage for maximum flavor.
  7. Arrange the coated slices in a single layer in the prepared baking dish, leaving space between each piece to promote even roasting.
  8. Place the dish in the oven and roast for 25-30 minutes, turning the slices halfway through with tongs, until they are golden brown and fragrant.
  9. While the vegetables roast, prepare any accompanying sauces or sides to complement the dish.
  10. Check the vegetables for doneness—look for crispy, caramelized edges and tender interiors. If needed, extend roasting time by 5-10 minutes.
  11. Remove the dish from the oven, and let the vegetables rest for about 10 minutes to allow flavors to settle and to make handling easier.
  12. Serve the roasted vegetable slices warm, garnished with a squeeze of lemon or additional herbs if desired, and enjoy their rich, comforting aroma and flavor.

Notes

For extra crunch, broil the vegetables for an additional 2-3 minutes at the end of roasting. Feel free to add other root vegetables or seasonal herbs for variation.