Portobello with Roasted Winter Root Vegetables - OLDWAYS - Cultural Food Traditions OLDWAYS – Cultur
Preheat oven to 400°F. In a large bowl, toss the chopped vegetables with 2 tablespoons of the olive oil and salt. Roast them on a foil-lined baking sheet until
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Ingredients
- 1 cup jarred portobello mushrooms with roasted peppers (reserve 1-2 tablespoons of marinade)
- 1 pound parsnips, peeled and cut into 1 ½-inch pieces
- 1 pound turnips, peeled and cut into 1 ½-inch pieces
- 1 pound rutabagas, peeled and cut into 1-inch pieces
- 4 tablespoons extra virgin olive oil, divided
- 1 teaspoon fine sea salt
- 2 teaspoons cider vinegar
- 1 tablespoon fresh parsley, coarsely chopped
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