ROASTED MUSHROOMS WITH WINTER VEGETABLES

1/4 cup olive oil
1 tablespoon chopped fresh rosemary (or 1 1/2 teaspoons crushed dried rosemary)
1 teaspoon salt
1/2 teaspoon ground black pepper
12 ounces fresh white mushrooms, cleaned and trimmed
4 ounces shiitake mushrooms, cleaned, stems discarded
5 medium sweet potatoes, peeled (about 2 pounds), cut in half lengthwise, then into 1/2–inch slices
2 medium onions (about 8 ounces), cut in 1/2-inch wedges
12 cloves fresh garlic, peeled and cut in half

In a large bowl, combine oil, rosemary, salt, and pepper. Add mushrooms, sweet potatoes, onions and garlic; toss to coat.

In two shallow roasting pans, arrange vegetables in a single layer.

Roast in a preheated 425 degree F oven, stirring once, until tender, about 25 minutes. (Mixture can be roasted in advance and reheated in a hot oven.)

Serve vegetables with sliced turkey.

Makes 6 servings
Adapted from source: National Turkey Federation and the Mushroom Information Center